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Spring Pesto Pasta

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Servings: 2-4



24 Crepini® Egg White Wraps
1 cup asparagus, cut on a bias into ½-inch pieces
1 cup spring peas, cut on a bias into ½-inch pieces
½ cup cherry tomatoes, halved lengthwise
1 tablespoon grated Parmesan cheese


    For the Pesto  

    2 cups fresh basil leaves, packed, plus more for topping
    4 large garlic cloves
    ⅓ cup pine nuts
    ⅔ cup grated Parmesan cheese
    ½ cup + 1 tablespoon olive oil, divided
    1 teaspoon kosher salt
    1 teaspoon ground black pepper 



    1. Cut Crepinis into ¼-inch fettuccine pasta-like slices. Separate the slices and set aside. 
    2. To a food processor add basil, garlic, pine nuts, and Parmesan cheese. Pulse until roughly chopped.
    3. While food processor is running, slowly drizzle ½ cup olive oil in, followed by the salt and pepper. Process until very smooth. 
    4. To a 12-inch non-stick pan over medium heat, warm the remaining tablespoon of olive oil. 
    5. Add the asparagus, peas, and tomatoes to the pan. Cook until vegetables are just fork tender, about 5 minutes. 
    6. Add the Crepini pasta to the pan. Cook until noodles reach desired level of golden brown, 2-3 minutes. 
    7. Add pesto to Crepini noodles, toss to combine, and serve with more fresh basil and grated Parmesan cheese. 


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