Spring Pesto Pasta

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Servings: 2-4

 

Ingredients

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 lenghtwise
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 

     

    Directions

    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 nonstick 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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