Week 13 Ingredient: Nutritional Yeast

Plantiful Spring Pasta with Truffle Pesto

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Nutrition Squeezed


  • 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


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