Name: Pesto Pasta Primavera
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 cup fresh peas; 1/2 cup packed fresh basil leaves; 1/2 cup almonds, roughly-chopped; juice of 1 lemon; 1/3 to 1/2 cup olive oil; kosher salt and freshly-ground black pepper, to taste; 3 cups dry tubular pasta (I used casarecce here, but you could also use penne, ziti, rigatoni or fusilli); 1 tbsp olive oil; 2 tsp fresh garlic, minced; 1 cup fresh peas; 8-10 asparagus spears, trimmed and chopped into bite-sized pieces; 3-4 green onion stalks, white and green parts, thinly-sliced; kosher salt and freshly-ground black pepper, to taste; Optional: fresh basil leaves and grated Parmesan cheese, for serving