Peas and Asparagus with Arugula Pesto
- Total Time: 35 mins
- Yield: 2 servings
Description
Add this vibrant dish to your favorite pasta to take it from vegetable side dish to healthy main course.
Ingredients
Units
- 2 cups (480 ml) freshly shelled peas
- 1 cup (240 ml) asparagus - diced
- 1/2 cup (120 ml) arugula pesto (recipe below)
- olive oil
- salt / pepper to taste
Pesto
- 1 bunch arugula
- 1/4 cup (60 ml) pine nuts - toasted
- 1/2 cup (120 ml) olive oil
- 1/4 cup (60 ml) Parmesan cheese
- salt / pepper to taste
Instructions
- Heat a saute pan until hot.
- Add a bit of olive oil and then throw in the asparagus and shelled peas.
- Cook for a few minutes until soft – but still have a bite to them.
- Add pesto. Mix to warm through.
- Serve with a big smile.
Pesto
- Toast pine nuts until fragrant.
- Throw in a blender with the rest of the ingredients.
- Whirl until chopped, mixed and blended.
- Season to taste.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
If You Liked This Recipe, You’ll Love These
- Mint Pesto with Spring Peas and Roasted Asparagus and Radishes
- Roasted Asparagus with Poached Eggs and Arugula Pistou
- Spring Asparagus Pesto
- Greek-style Grilled Asparagus Salad with Tomatoes and Feta
Frequently Asked Questions
Why use arugula instead of basil in this pesto?
The peppery bite of arugula is a natural match for sweet spring peas and asparagus. An arugula pesto holds its own against the vegetables without the heavier richness of a basil-parmesan pesto.
How do I know when the peas and asparagus are done?
Cook them over high heat for just a few minutes until they’re soft but still have a bite — tender when pressed but not mushy. Add the pesto only after removing from heat to warm it through, not to cook it further.
