Glowing Green “Pasta” Primavera
"This recipe is an ultra-fresh take on pasta primavera – a spring vegetable pasta dish. Rather than relying on heavy pasta for a spring recipe, I decided to lighten things up with a fresh carrot “pasta”, which is simply julienned carrots. Obviously, the carrot pasta tastes nothing like actual pasta, but I promise you won’t miss it one bit! You’ll be feeling light and energized after eating this rather than sleepy and sluggish.
So what’s in this delightful spring dish? As per my usual style, it’s loaded with fresh vegetables. Leek, garlic, asparagus, and peas are sautéed with some pink salt, pepper, and olive oil. Then I whipped up an incredible batch of pesto – my nut-free Sun-dried Tomato Basil Hemp Pesto adapted from the pesto in my cookbook. Kale can be used instead of basil if you prefer. It’s packed with protein thanks to the hemp seeds and it’s completely nut- and dairy-free without giving up that creamy, luxurious texture that makes pesto so great.”
Via Oh She Glows