This pasta dish is absolutely delicious. It’s made with spelt pasta, which are very nutritious, as well as pea, asparagus and freshly grated parmesan. It’s a perfect dish for Spring.
Spelt is a whole grain. It’s part of the wheat family so it contains gluten. However, it’s a much better alternative to wheat. If you are gluten-free, of course, get gluten-free pasta. Cheese is also optional. I do not eat cheese very often but I enjoy good quality cheese once in a while. This meal was a real treat for me!
It’s vegetarian but you could easily add some grilled sliced chicken breast if you like. I thought it was very satisfying as it is though, and my husband really enjoyed it too. He even liked the pasta, which surprised me.
I made the pesto using fresh ingredients such as basil, parmesan cheese, pine nuts, garlic and olive oil. It was really delicious. You could always buy prepared pesto but I just prefer to make my own. It’s so simple to make. All you need is a food processor.
- 1 cup peas, fresh or frozen
- 1 bunch asparagus, trimmed and cut in 2” pieces
- 1 box spelt pasta
- Basil pesto
- Freshly grated parmesan cheese, to garnish
- Pine nuts, to garnish
- Basil leaves, to garnish
- Basil Pesto:
- 1 cup tightly packed basil (one package, ¾ oz, 21g)
- ¼cup grated parmesan
- ¼ cup pinenuts
- ⅓ cup extra virgin olive oil, or more
- 2 cloves garlic
- ½ tsp sea salt
- Freshly ground black pepper, to taste
- Make the pesto: Combine all ingredients into a food processor and process until smooth. Add olive oil gradually, and use more as needed.
- Bring to a boil a large pot of salted water. Add noodles and cook until al dente.
- While pasta are cooking, cook asparagus in a skillet over low medium heat, or blanch them in hot water.
- When pasta are ready, drain water, return pasta to pot, add vegetables, pine nuts and amount of pesto desired, mix and plate. Garnish with basil leaves and freshly grated parmesan.