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SPRINGY PESTO PASTA🌱
@terianncarty
Mezzi rigatoni
1 cup pasta water
2 tbsp olive oil
Pinch chili flakes
1/2 onion diced
2 cloves garlic
5 cremini mushrooms sliced
6 asparagus spears chia into 1” pieces
1/2 cup frozen peas
1 can cannellini beans (drained and rinsed)
3/4 cup pesto
Handful sprouts
Vegan parm
Sea salt and cracked pepper
Boil water and add 1 tbsp salt to water. Cook pasta reserving 1 cup of water. Heat oil and chili flakes and cook onion for 2-3 min. Add mushrooms. Cook for several minutes then add asparagus and garlic. Season with sea salt and pepper. Add peas and beans. Toss in cooked pasta and pesto. Pour in 1/4 cup pasta water to create the sauce. Add more if necessary. Add sprouts and check for seasoning. Serve with tons of cheese and a hit of chili flakes.
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