SUPER GREEN PASTA | Pesto Veggie Pasta Recipe Perfect for Spring

Hey! I hope you like this simple spring pasta vibe! It’s a great way to use homemade pesto. And if you make the pesto and need ideas for the leftovers, it’s great stirred into soup, spread on toast, stirred into scrambled eggs, spread on sandwiches and wraps, and mixed with sour cream or Greek yogurt for a creamy pesto dip.

Intro – 0:00
Penne rant – 1:30
Dropping the pasta – 3:00
Making the spinach pesto – 3:25
Sauteeing the veggies – 6:00
Draining and adding the pasta – 7:50
Building the sauce – 8:58
Finishing touches – 10:00

Ingredients:

150 grams dry penne (or another noodle of choice)
1/2 bunch asparagus, trimmed and cut into sections
1 large leek
3 cloves garlic
2/3 cup frozen peas
1 cup pasta cooking water
2 tablespoons cream cheese (optional)
1/2 cup Spinach Walnut Pesto (recipe link below)
Parmesan cheese to finish (optional)

*Salt the cooking water well!

Spinach Walnut Pesto Recipe:

The Sporkful Podcast:

Thanks for watching!

A little about me:

I’m Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it’s breakfast, but you get the point.) I love winding down at the end of the day with a great dinner.

My dinnertime strategy – Keep it simple and delicious, and don’t use too many pots and pans. Unless you love doing dishes or something, but I sure don’t!

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Production by Hristo Stoev & Paula Hingley
#HOWTOMAKEDINNER #supergreenpasta