pasta

Description

The dish is prepared without unnecessary complications. The pesto sauce made from green peas turns out thick and gives the finished dish a special flavor. Pasta with early green vegetables is both healthy and delicious; I highly recommend preparing it—you won't regret it! Another advantage is that this hot dish is quick to make. The ready dish can be served immediately.

Instructions

1. 1

   Step 1

   Peel and rinse all the vegetables under cold running water. Finely chop the green onions, cut the asparagus into convenient pieces, and mince the garlic.

2. 2

   Step 2

   Cook the pasta al dente according to the instructions on the package. Drain the water and set the pasta aside for now.

3. 3

   Step 3

   For green pea pesto: place fresh peas, basil leaves, almond kernels, and lemon juice into the blender bowl.

4. 4

   Step 4

   Process the mixture until smooth using the "Pulse" setting. Slowly add olive oil until the pesto reaches a smooth, creamy consistency. Season with salt and pepper to taste.

5. 5

   Step 5

   Heat the olive oil in a medium skillet. When the oil begins to sizzle, add the garlic and sauté for 1-2 minutes, until the garlic becomes soft.

6. 6

   Step 6

   Add fresh peas and asparagus to the skillet and cook for 1-2 minutes, until the vegetables begin to soften but still retain their vibrant color.

7. 7

   Step 7

   Add green onions, mix all the vegetables, season with salt and pepper to taste.

8. 8

   Step 8

   Mix the vegetable mixture with the pasta, sprinkle with grated Parmesan and finely chopped basil leaves. Serve Primavera pasta warm.