Asparagus Pesto Pasta Salad (Vegan) Recipe

Looking for an easy Asparagus Pesto Pasta Salad (vegan) recipe? Learn how to make Asparagus Pesto Pasta Salad (vegan) using healthy ingredients.


Submitted by vulture11

Makes 4 servings



Asparagus Pesto Pasta Salad (Vegan) Ingredients: 1 pound asparagus 1 tablespoon lemon juice 1 clove garlic 1/8 cup pine nuts (lightly toasted) 1/2 cup lightly packed fresh basil leaves 1/4 teaspoon salt 1.5 tablespoons nutritional yeast OPTIONAL: 1/2 tablespoon olive oil 1/2 pound whole wheat or gluten-free spiral pasta 1 medium ripe tomatoes, diced (optional) Salt and pepper, to taste

Recipe Ingredients for Asparagus Pesto Pasta Salad (vegan)

5 serving Rotini Whole Wheat (Great Value) 1 cup dry (56g)
16 oz Asparagus
1 tbsp Lemon Juice, Canned Or Bottled
1 clove Garlic
0.5 serving Pine Nuts (Nature's Harvest) 1/4 cup
0.5 cup leaves, whole Basil, Fresh
1/4 tsp Sea Salt
1 1/2 tablespoons Nutritional Yeast

Recipe Directions for Asparagus Pesto Pasta Salad (vegan)

  1. Snap off the tough ends of the asparagus

  2. Bring a large pot of water to a boil, and add the asparagus spears

  3. Cook until just tender, about 4 minutes

  4. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander

  5. Rinse with cool water

  6. Bring the water back to a boil. Add salt, if needed, and add pasta

  7. Cook until the pasta is al dente

  8. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water

  9. Put into a serving bowl

  10. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta

  11. Cut the bottoms into several pieces, and set aside to use in the pesto sauce

  12. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop

  13. Add 2 tablespoons of the pine nuts, and pulse to chop

  14. Add the lemon juice, basil, salt, nutritional yeast, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water and optional olive oil

  15. Start with 3 tbsp. pasta water and add more as needed. Puree until smooth

  16. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste

  17. Sprinkle with the remaining pine nuts

  18. Serve at room temperature or refrigerate until ready to serve

Categories

Vegetarian

Nutrition Facts
Serving Size 198.7g
Amount Per Serving
Calories
324
Calories from Fat
35
% Daily Value*
Total Fat
3.9g
6%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Sodium
102mg
4%
Potassium
507mg
14%
Total Carbohydrates
58.5g
20%
Dietary Fiber
9.8g
39%
Sugars
4.9g
Protein
14.3g
Vitamin A 20% Vitamin C 13%
Calcium 6% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
86% confidence
A-
  Good points
  • Very low in saturated fat
  • Low in sodium
  • High in dietary fiber
  • Very high in vitamin B6
  • High in vitamin B12
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