Green Pesto Pasta Salad
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Ingredients
  • 8 oz small/tiny tubular pasta
  • 3 cloves garlic
  • 2 very large handfuls fresh green beans (thawed from frozen okay in a pinch, canned not okay)
  • 1 lb asparagus
  • 1 c pesto (jarred or homemade)
  • Salt and pepper
  • 5 oz spinach
  • ¼ c balsamic vinegar
  • ½ c shaved Parmesan
  • 1 tbsp lemon juice
Instructions
  1. Cook the pasta according to package instructions.
  2. Meanwhile, wash and trim the veggies, chopping into pieces about the same size as the pasta will be once cooked (you should have about 2 c of each asparagus and green beans). Mince garlic and finely chop spinach.
  3. Heat a pan over medium heat. You can use EVOO, spritz with nonstick spray or put a little water in the pan to prevent sticking -- if using jarred pesto, I recommend using the oil pooled on the top of the jar and replacing it with water before stirring the pesto up. Add the garlic, asparagus, and green beans, sauteing until the veggies turn bright green but still have crunch.
  4. Strain the pasta and toss with the sauteed veggies. Stir in the pesto and set aside to cool (about an hour at room temp, 20 minutes if you stick it in the fridge). Cooling everything down prevents the spinach from wilting and cheese from melting.
  5. Once cool, stir in the spinach and remaining ingredients to the pasta.
  6. I personally find this to be more delicious the next day. If preparing it in advance, wait until the day of to stir in the spinach to prevent wilting.
Notes
This serves 4 - 6 as a meal, and about 10 as a side.
Use whole wheat or gluten free pasta, based on your dietary preferences.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/07/06/green-pesto-pasta-salad/