Author Notes
This dish uses Gena Hamshaw's Simple Vegan Pesto, pasta and spring's best for an entree that will surely fall into your spring/summer rotation —Whats4Dinner
Ingredients
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1.25 cups
Gena Hamshaw's Simple Vegan Pesto
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4 bunches
spring onions, if not available use leeks but only 2, sliced to 1/4"
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1.5 bunches
asparagus, in about 1" pieces
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1/2 cup
fresh peas
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1.5 cups
sugar snap peas, strings removed, longer ones cut in half
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2 tablespoons
evoo
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1 pound
linguine, making sure it's vegan
Directions
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Prepare your pesto, preferably the day of or else it may be gobbled up by the gremlins in your fridge (or family in your household).
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Prepare your linguine per instructions but only to al dente. Drain, reserving a cup of cooking pasta water ready just in case, and keep ready.
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After you start boiling your linguine, warm a large saute pan with the evoo. When ready, add the rest of the ingredients minus the pesto and pasta. Saute for 5-7 minutes, basically till asparagus is done.
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When the veggies are done, add the drained pasta, prepared pesto, adding reserved pasta water just in case it's a little dry, to the saute pan. Toss well and enjoy :-)
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