Description
This vibrant Green Pesto Pasta Salad is a fresh and healthy dish made with chickapea pasta, blanched asparagus, crunchy snow peas, and a zesty homemade basil-mint pesto. Perfect as a light lunch, meal prep, or summer side dish!
Ingredients
For the Pasta Salad:
- 16 oz. Chickapea Pasta
- 2 c Asparagus (chopped and blanched)
- 2 c Snow Peas (chopped)
For the Pesto:
- 1 c Toasted Pine Nuts
- 2 c Fresh Basil
- 1/4 c Fresh Mint Leaves
- 1/4 c Olive Oil
- 1/3 c Parmesan
- 1/2 Lemon (juiced)
- Salt (to taste)
- Pepper (to taste)
Instructions
1. Prep Your Veggies: Wash your snow peas and asparagus and diagonally slice them into thirds or quarters.
2. Blanch Your Asparagus: Bring a pot of salted water to a boil and drop your asparagus in for about three minutes until it’s slightly soft but not cooked through all the way. Using a culinary spider or fine mesh strainer, remove your asparagus from the boiling water and transfer into an ice water bath to stop the cooking process.
Boil the Chickapea Pasta: Bring another large pot of salted water to a boil and add in your chickapea pasta. Cook per the box’s instructions, then set aside to cool. Toss in olive oil to keep the noodles from sticking together.
Make the Pesto: Add your toasted pine nuts, fresh basil, fresh mint, olive oil, grated Parmesan, lemon juice, salt, and pepper to a food processor. Process until everything has combined and your pesto is a bright green color (there should not be any chunks).
Assemble the Pasta Salad: Add your chickapea pasta, chopped snow peas, and blanched asparagus to a large bowl with the pesto sauce. Toss until everything is evenly coated.
Serve and Enjoy: Serve with an optional garnish of more grated parmesan cheese and a fresh basil leaf and enjoy!
Notes
Toast Your Pine Nuts: Add your pine nuts to a dry pan over medium heat and periodically move around until your nuts have taken on a deep brown color and become fragrant (5-10 minutes). Remove and let cool completely before adding to your pesto.