Start by bringing a medium pot of water to a boil. Once the water is boiling, add your pasta to the pot and season with ? tsp salt. Reduce heat slightly to allow the water to continue to boil without boiling over. Cooking the pasta for 8-10 minutes until cooked to your liking.
While the pasta is cooking heat a large pan to medium-low heat. Once the pan is hot add your asparagus, peas, and red onion to the pan. Cook for about 5-7 minutes stirring often to prevent burning.
After 5-7 minutes your peas should be warm, your asparagus should be cooked but still have a slight crunch. Now add your spinach and scallions to the pan and mix everything until the spinach begins to wilt.
At this point, your pasta should be done cooking. Strain your pasta reserving ¼ cup pasta water. Then add the pasta and the ¼ pasta water to the asparagus and peas mixture.
Now add the pesto, yogurt, lemon juice, and cheese to the pan. Season with black pepper, salt, garlic powder, and lemon pepper. Turn the heat to low and stir everything together until the yogurt is well incorporated and spinach has wilted completely.
Serve and enjoy! This recipe can be served both warm or cold.
Macro Nutrition
Nutrition Facts
Vegetarian Pesto Pea Pasta Salad
Amount Per Serving
Calories 407Calories from Fat 151
% Daily Value*
Fat 16.8g26%
Saturated Fat 3.4g21%
Trans Fat 0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 9.5mg3%
Sodium 316.4mg14%
Potassium 848mg24%
Carbohydrates 47.6g16%
Fiber 9.5g40%
Sugar 5.6g6%
Protein 22.7g45%
Vitamin A 115.4IU2%
Vitamin C 10mg12%
Calcium 49.1mg5%
Iron 28.4mg158%
* Percent Daily Values are based on a 2000 calorie diet.