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Vegan Asparagus Mint Pesto Pasta
A fresh, bright, and flavorful pesto to brighten up your sunny summer day even more. This pasta is vegan, and contains simple, healthy ingredients.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
Asparagus Mint Pesto
- 6 oz. trimmed and halved, asparagus spears
- 1 cup packed, fresh basil
- ¼ cup packed, fresh mint leaves
- ½ cup raw walnuts
- Juice from 1 lemon
- 4 cloves of garlic
- 2 tbsp olive oil
- ¼ cup water
- ¾-1 tsp kosher salt
- ¼ tsp pepper
To serve
- 16 oz. pasta
Instructions
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To prepare the pasta, start by blanching the asparagus. Bring a medium pot of water to a boil. Add the trimmed and halved asparagus spears. Allow asparagus to boil for 2 minutes until tender. Drain and transfer to ice cold water to stop cooking. Drain again. Add asparagus to a food processor along with the rest of the ingredients. Blend until smooth.
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Add more water a tbsp at a time if you want a smoother texture. Adjust taste with more salt and pepper if needed.
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To serve two, add half of the pesto to two servings of pasta (about 1.5-2 cups). To serve 4-5 add all the pesto to 3-4 cups of pasta.