A light and fresh spring pasta made with whole wheat noodles and tossed with vibrant vegetables and pesto. Spring Vegetable Pasta with Pesto features asparagus, red bell pepper and peas in a simple, flavorful sauce that is perfect as a vegetarian main or a side.
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This is one of my favorite spring meals. I like using prepared pesto from the refrigerated section at the grocery store—Costco often carries a good option—and tangy crumbled goat cheese adds a creamy finish. Fresh asparagus in season makes this pasta especially bright, and the dish works beautifully as a meatless dinner, which is handy for those avoiding meat on Fridays during Lent or whenever you want a lighter meal.
Originally posted in March, 2015.
This recipe is a true crowd-pleaser. When I say I “nailed it,” I mean every person at my table happily ate and enjoyed this Spring Vegetable Pasta with Pesto. It’s the kind of recipe I keep returning to because it’s simple, satisfying and adaptable.
Kids can surprise you when it comes to vegetables. If you set asparagus on the side they might hesitate, but mixed into pasta with pesto and other vegetables it disappears into the dish and often gets eaten without comment. Even if children pick out the red pepper, that just means more for the adults.
One lesson from feeding a family: don’t assume a child won’t like something. Palates change, and serving vegetables incorporated into a dish often wins better results than serving them plain. That’s been true with this pasta—everyone usually eats well and asks for seconds.
I prefer pasta dishes that are packed with vegetables and finished in a light sauce. Prepared pesto makes this quick to pull together on a weeknight, and it pairs well with a simple protein like steak bites or stands alone as a satisfying vegetarian plate.
Enjoy the season—this is a great spring dinner that highlights fresh produce and simple flavors. Have a great day!
Print Recipe
Spring Vegetable Pasta with Pesto
Yield: 6-8 servings
Ingredients:
- 1 13 oz box whole wheat pasta
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 lb fresh asparagus, trimmed and cut into thirds
- 1/2 cup frozen peas
- 1/2 cup prepared pesto
- Coarse salt and freshly ground black pepper, to taste
- 2-3 oz goat cheese, crumbled
- Red pepper flakes, optional
Directions:
- Cook the pasta according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced red pepper and asparagus and sauté for 4–5 minutes until tender-crisp. Add the peas, season with salt and pepper, and toss to combine.
- Using a large slotted spoon, transfer the pasta directly from the pot into the skillet with the vegetables. Add about 1/4 cup of the reserved pasta cooking water to help loosen the sauce. Stir in the pesto and gently toss until the pasta and vegetables are evenly coated. Top with crumbled goat cheese and serve with extra freshly ground pepper or red pepper flakes if desired.
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More recipes using pesto:
Slow Cooker Pesto Chicken
Grilled Baby Portabella Pesto Flatbread
Whole Wheat Orzo with Pesto and Peas
Ham, Pesto, Onion and Cheese Sliders | Reluctant Entertainer
Pesto Pizza with Fresh Tomatoes and Mozzarella | Foodiecrush
Caprese Pesto Potato Skins | Iowa Girl Eats
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