Vegetable Pesto Pasta is a delicious, healthy, and easy meal that comes together in only 20 minutes. Can be eaten cold or hot. Great for meal prep and picnics | imagelicious.com #pasta #vegetables #mealprep
2cupsshort pasta(such as medium shells, farfalle, fusilli etc.)
2cupscherry tomatoes
5spearsasparagus
1cupfeta
2cupsarugula
1/4cuppesto
salt, pepper to taste
parmesan for serving
Instructions
Cook the pasta according to the package instructions.
Halve the cherry tomatoes.
Shave the asparagus:- Cut off the woody bottom part of the spear first and discard.- Lay an individual spear on a cutting board.- Hold the spear at one end (I like holding the tip of the spear).- Use a vegetable peeler to peel away from the place you are holding towards the other end of asparagus. This should create a thin ribbon.- Continue creating thin ribbons until the whole spear is shaved.- Snap of the tip/top of the spear and either shave it also or just use whole.
Dice the feta into small cubes about 1/4-inch in size.
For hot Spring Vegetable Pesto Pasta
Drain the pasta and combine with the rest of the ingredients while the pasta is hot. Mix well and serve immediately with some parmesan on top.
For cold Pesto Pasta Salad
Drain the pasta, transfer to a large bowl, add a little bit of olive oil and mix well so that the pasta doesn't stick. Cool.
Once the pasta is cooled, combine with the rest of the ingredients and mix well.
For meal prepping the Pesto Pasta
Drain the pasta, transfer to a large bowl, add a little bit of olive oil and mix well so that the pasta doesn't stick. Cool.
Arrange individual serving of cooled pasta in a container, move to the side. Add small piles of the prepared ingredients next to pasta. Do not mix. Store in the fridge for 3-4 days. Mix right before serving.