Plantiful Spring Pasta with Truffle Pesto

Week 13 Ingredient: Nutritional Yeast

Plantiful Spring Pasta with Truffle Pesto

• 3 cups grain free pasta wheels like Banza
• 1 cup snap peas (trimmed and halved)
• 1 cup asparagus spears (trimmed and cut into 1” sections)
• 2 cups fresh basil (washed and de-stemmed)
• ¼ cup pine nuts
• ¼ cup walnuts
• 1 garlic clove
• 2 Tbsp olive oil
• 1 Tbsp nutritional yeast
• ¼ tsp Black truffle salt like SF Salt Co

1. Boil a pot of water on high and prepare an ice bath for blanching the vegetables.
2. Once the water is boiling, blanch snap peas and asparagus for 1 minute before transferring to ice bath and drying. Set aside.
3. Boil a second pot of water for pasta.
4. Once boiling, add pasta and cook per packaged instructions. Rinse and set aside.
5. Make the truffle pesto by adding the basil, walnuts, garlic, olive oil, nutritional yeast and truffle salt to a food processor or blender.
6. Blend until creamy and set aside.
7. Toss together pasta, snap peas, asparagus and pesto in a bowl until evenly distributed.
8. Serve warm with pine nuts and basil for garnish.

Image and Recipe are from @NutritionSqueezed. To check out the full post and find more awesome recipes go here.