April 30, 2019
A fresh pasta recipe highlighting flavors of the spring harvest
I love this recipe because although it highlights fresh spring herb and vegetarian flavors, you can add your choice of protein – chicken, tofu, minced beef – to it to make it a hearty meal.
Doesn’t it just also scream spring to you? For the spring and summer seasons, I love adding fresh flowers to the table to accompany any dish. More color is always the best.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Arugula, Spring Pea, and Asparagus Pasta.
- 3 tablespoons olive oil
- 1-1/2 cups spring peas, shelled
- 3 cups fresh asparagus, chopped
- 3/4 cup store-bought or homemade pesto
- 3/4 cup white wine
- 1/2 cup almond milk
- 8 ounces tagliatelle
- 3 cups fresh arugula
- 2 stalks fresh cilantro, chopped
- 1/2 cup fresh basil
- Heat olive oil over medium-low heat. Add in minced garlic, and sautée until fragrant. Add in spring peas and asparagus, and sautée until soft and tender but not overcooked. Stir in store-bought or homemade pesto, wine, and almond milk. Cook for 2-3 minutes or until the sauce comes together. Meanwhile, boil water for the tagliatelle, and cook the tagliatelle until al dente, according to package directions.
- Add fresh arugula, cilantro, and basil to the sauce. Grab al dente pasta from water with tongs, and place in sauce. Fold pasta into sauce, being careful not to break up the pasta. Serve with additional fresh basil and arugula, and enjoy!
