Spring pasta with veggies, home made pesto and feta cheese

Posted on 1 min read

When I see asparagus at the local store I know – the spring is finally here! That’s when I pair it with tender green peas, colourful cherry tomatoes and whole grain pasta. And if you make your own pesto sauce to it – you will get a perfect pasta dish for a lovely lunch on your balcony!

So, lets grab these easy ingredients and cook – you will barely need 30 minutes to have this delicious dish on your table!


Spring pasta with veggies, pesto and feta cheese
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Rezept drucken
Very light and healthy pasta dish, perfect for lunch outside
Servings Prep Time
4 portions 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 portions 5 minutes
Cook Time
25 minutes
Spring pasta with veggies, pesto and feta cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Very light and healthy pasta dish, perfect for lunch outside
Servings Prep Time
4 portions 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 portions 5 minutes
Cook Time
25 minutes
Ingredients
For the pesto sauce (makes one 100g jar)
Servings: portions
Units:
Instructions
Preparation
  1. In a large sauce pan, filled with water cook pasta according to the instructions on the package. Drain water and set aside.
  2. Wash and trim asparagus, then cut it into 2-3 cm pieces. In a frying pan pour 1 table spoon olive oil. On medium heat cook asparagus together with frozen peas for 2-3 minutes. The asparagus needs to remain crunchy.
For the pesto sauce
  1. Place basil, garlic, parmesan cheese, pine nuts, lemon juice and olive oil into a blender and process until smooth. Add more olive oil if the mixture feels too dry. Season with salt and pepper to taste.
Assembling the dish
  1. Into a large bowl place cooked pasta, asparagus and peas, cherry tomatoes (cut into halves), crumbled feta cheese and 2 table spoons pesto sauce. Mix everything with a large spoon until combined.

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