Wednesday, May 16, 2012

Vegan Green Pasta

Cook pasta according to directions:
1/2 box gemelli or rotini pasta (wheat or rice)

Steam veggies to crisp-tender:
1 head fresh broccoli, cut into florets
1/2 pound fresh green beans, cleaned and snapped
1 bunch fresh asparagus, cleaned and cut into 2" lengths

Stir all together with:
1/2 c. pesto sauce (my recipe is on the March 8, 2011 blog or use your favorite)
2 c. frozen peas, thawed and slightly warmed

Top with:
Toasted chopped almonds or pine nuts
Chopped cold tomatoes

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