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Two Quick Pasta Dishes: Pesto with Peas + Asparagus and Artichoke

Marc Mulvaney & Silvia Capelli

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Instagram: @gone_vegan

Pesto Pasta with Peas

(Pesto) Serves: 12 | Time: 10 minutes

(Pasta) Serves: 4 | Time: 20 minutes

 

INGREDIENTS

Pesto

3½ oz fresh basil leaves (4 cups)

1½ oz walnuts

1½ oz pine nuts

4¼ oz olive oil

Nutritional yeast, to taste (optional)

Salt and pepper

Extra olive oil for topping the pots

 

Pasta

11¼ oz pasta

1 cup boiled peas

3 tbsp pesto (add more for a richer taste)

 

METHOD

Pesto

Wash and dry the basil leaves thoroughly. It is very important that you remove the extra water. Place the basil into a food processor and pulse until it’s finely ground (divide in half if you have a small processor). Add the nuts and blend again. Finally, add olive oil, salt, pepper and the nutritional yeast and process until you have reached the right consistency. Add an extra ¼ cup of oil if needed. Scoop into a bowl and serve with a drizzle of olive oil on top, or let it rest 24 hours, refill the pot with extra olive oil and use it the day after. Pasta Boil the pasta. When ready, pour the pesto in it and stir. Add the peas and stir again. Oil and salt shouldn’t be needed, but you can add, to taste, if necessary.

Pasta with Asparagus and Artichokes

Serves: 4 | Time: 25 minutes

 

INGREDIENTS

12 oz pasta

9 oz asparagus

1 cup artichoke hearts, in oil

Olive oil, salt and pepper

 

METHOD

Boil the water for the pasta. Remove the bottom part of the stem of the asparagus, if hard, and place asparagus in a nonstick pan over medium heat in ½ inch of water. Cook for about 10 minutes or till they are soft (adding a bit of water if needed), then drain them from the excess water and roast them lightly in 2 spoons of olive oil for another couple of minutes. Add a pinch of salt and pepper. Divide the artichoke hearts into quarters. Cook the pasta. When ready, place it in a bowl with a spoon of oil, add the asparagus, artichoke hearts, and salt and pepper to taste, stir gently and serve.

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