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 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 

 

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 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.