Pesto Pea Shoot Pasta

This pasta is light, fresh and perfectly fitting for Spring!

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After a cold and rainy week, yesterday the skies finally cleared and the temperature reached the mid-70’s! It was glorious. And looking ahead it’s all mid-60’s in the forecast. I think it’s finally safe to say that Spring has arrived!

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And what better way to welcome this lovely season than with an equally lovely recipe. This Pesto Pea Shoot Pasta is so simple, and is bursting with flavor! Make this tasty dish tonight!

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Pesto Pea Shoot Pasta

Serves 4

8 oz. of whole wheat pasta

7 oz. container/jar of pesto sauce (or make your own!)

1 heaping cup of pea shoots

1 cup of peas

1 cup of chopped bell peppers

1/2 cup of chopped yellow onion

1/8 cup of sun-dried tomatoes

To make this dish, simply start by cooking the pasta according to package directions.

While the pasta is cooking, chop your veggies.

When the pasta is done, drain the noodles and add back into the pot. Add in the pesto sauce and stir until all noodles are coated.

Next, fold in the rest of the veggies until thoroughly mixed. Plate and enjoy!

Spring has sprung,

Sydney

 

 

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