Spring Vegetable Pasta with Pesto
A delicious spring whole wheat pasta dish! Spring Vegetable Pasta with Pesto is bulked up with asparagus, red pepper and peas tossed in a light pesto sauce.
This recipe is a favorite and perfect for SPRING! I love using pesto that I pick up from Costco (find it in the refrigerated section) and goat cheese from there as well. Right now I’m finding asparagus at the grocery store which is what reminded me of this pasta the other day. It’s such a great, meatless meal so if you are avoiding meat on Fridays during Lent then this is one to try!
Originally posted in March, 2015.
Here’s another “nailed it!” recipe for you. When I say I nailed it, it means everyone at my dinner table happily ate and enjoyed every bite of this Spring Vegetable Pasta with Pesto. I’m considering starting a category of it’s own for these types of recipes.
My kids surprise me often when it comes to food. If I were to put asparagus on their plate as a side dish I am pretty certain there would be a conversation about whether or not they want to eat it, though I’m pretty sure my daughter would at least try it. I was taking my chances by putting it in this pasta dish, and it worked. I know that red bell peppers aren’t their favorite by any means so they would be picked out (and that’s totally ok – more for me 😉 ) but I was pleasantly surprised when no one mentioned anything about the asparagus.
My biggest lesson learned as a mom is to never assume your child isn’t going to like something (and definitely don’t say it out loud for them to hear) – their palates and moods change by the day and you just really never know when they will give something new (or not so new) a try and actually like it.
This is my favorite way to eat pasta – bulked up with a bunch of veggies and tossed in a light sauce. I recently stocked up on my favorite pesto sauce from Costco, among other things, and it made the perfect spring evening meal. I served it alongside steak bites but it would be perfectly fine on it’s own as a vegetarian dinner.
And since it’s Easter week…here’s a little bunny cuteness for you. (In case you missed it, I introduced you to our new floppy eared family members here last week.)
Have a great day!!
Spring Vegetable Pasta with Pesto
Yield: 6-8 servings
- 1 13 oz box whole wheat pasta
- 1 tablespoon olive oil
- 1 red bell pepper, sliced thin
- 1 lb fresh asparagus, end trimmed and cut in thirds
- 1/2 cup frozen peas
- 1/2 cup prepared pesto
- coarse salt and fresh ground pepper, to taste
- 2-3 oz goat cheese, crumbled
- red pepper flakes, optional
- Cook pasta according to directions.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add bell pepper and asparagus to skillet and saute for 4-5 minutes. Add peas to skillet, season with salt and pepper and toss.
- Using a large slotted spoon, transfer pasta from cooking water and put directly into skillet. Add about 1/4 cup of pasta cooking water to skillet along with pasta. Add your pesto to pasta and vegetables and gently toss to combine. Sprinkle with crumbled goat cheese and serve. Serve with additional fresh ground black pepper or red pepper flakes, optional.
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More recipes using pesto:
Ham, Pesto, Onion and Cheese Sliders | Reluctant Entertainer
Pesto Pizza with Fresh Tomatoes and Mozzarella | Foodiecrush
Caprese Pesto Potato Skins | Iowa Girl Eats
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