Tired of the same old basil pesto? Let’s welcome spring to our plates with this incredibly vibrant and creamy Asparagus and Pea Pesto Fettuccine! This dish is a celebration of fresh, green flavors, transforming humble spring vegetables into a luxurious sauce in under 30 minutes. It’s the perfect, elegant weeknight dinner that tastes like you spent hours in the kitchen, but it’ll be our little secret. Get ready to fall in love with your new favorite pasta!
Ingredients
• 1 pound / 450 g asparagus spears
• 1 cup / 150 g frozen peas, thawed
• 1⁄4 cup / 25 g finely shredded Parmesan cheese
• 2 tablespoons / 30 g pine nuts, toasted
• 1 teaspoon finely shredded lemon peel
• 2 cloves garlic, quartered
• 1⁄4 teaspoon / 1.5 g salt
• 1⁄4 teaspoon / 1.5 g ground black pepper
• 3 tablespoons / 45 ml olive oil
• 10 ounces / 280 g dried fettuccine
Instructions
1. Prep and cook the vegetables. Snap off and discard the woody bases from the asparagus, then cut the spears into 2-inch pieces. In a large saucepan, cook the asparagus and thawed peas in a small amount of boiling, lightly salted water for 3 to 5 minutes until tender. Drain thoroughly.
2. Make the pesto base. In a food processor or blender, combine half of the cooked asparagus and peas, the Parmesan cheese, half of the toasted pine nuts, lemon peel, garlic, salt, and pepper. Cover and pulse until a paste forms, scraping down the sides of the container as needed.
3. Finish the pesto. With the machine running on low, slowly drizzle in the olive oil and blend until the mixture is smooth and creamy, like soft butter. Set aside.
4. Cook the pasta. In a large pot, cook the fettuccine in boiling, salted water according to package directions. Drain well.
5. Assemble and serve. Return the hot, drained pasta to the pot. Add the prepared pesto and toss to coat everything evenly. Serve immediately, topped with the remaining cooked asparagus and peas, and sprinkle with the rest of the toasted pine nuts.
Nutritional Information
• Nutrition FactsPER SERVING: 301 cal., 11 g total fat (2 g sat. fat), 3 mg chol., 203 mg sodium, 41 g carb., 4 g fiber, 10 g pro.
Pro Tips
• Pro-Tips
• For an extra vibrant green color, prepare an ice bath. After boiling the asparagus and peas, immediately plunge them into the ice water for 30 seconds to stop the cooking process, then drain well.
• Reserve about a cup of the starchy pasta water before draining. It’s liquid gold for thinning the pesto to the perfect consistency and helping it cling beautifully to the fettuccine.
• Toast pine nuts in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan frequently. Watch them closely as they can burn in an instant and remove them from the pan as soon as they are fragrant.
FAQ
Q: Can I make this asparagus and pea pesto vegan
A: Absolutely! To make this recipe vegan, simply substitute the Parmesan cheese with a high-quality vegan Parmesan alternative or 2-3 tablespoons of nutritional yeast for a cheesy, nutty flavor. The rest of the ingredients are already plant-based.
Q: Is there a nut-free substitute for the pine nuts
A: Yes, you can easily make this pesto nut-free. For a similar creamy texture and rich flavor, substitute the toasted pine nuts with an equal amount of toasted sunflower seeds or pepitas (pumpkin seeds).
Q: How can I add more protein to this vegetarian pasta dish
A: This dish is delicious as is, but you can easily boost the protein. Try adding a can of drained and rinsed chickpeas or cannellini beans when you toss the pasta with the pesto. Serving with a side of pan-fried tofu or edamame also works well.
Q: How should I store leftover asparagus pesto
A: You can store leftover pesto in an airtight container in the refrigerator for up to 4 days. To prevent it from browning, pour a thin layer of olive oil over the top before sealing the container. You can also freeze the pesto in an ice cube tray for easy, single-serving portions for future meals.
