Herb Pesto, Asparagus and Pea Spaghetti by Colleen Guenther

Ok friends, this is as fresh as spaghetti gets. Spring is here and I am craving greens. This pasta is light and savory and you don't feel like a total pig after eating it.

What you Need:

Pesto:
1 handful of fresh basil
1 handful fresh parsley
1 handful fresh cilantro
4 cloves of garlic
4 TBS Extra Virgin Olive Oil
1 squeeze of 1/2 a lemon
1/4 Salt and pepper

Pasta:
Spaghetti noodles
1 bunch of skinny asparagus, chopped
1 cup of frozen peas
1/4 cup of pine nuts
1/2 TBS olive oil
1/2 tsp salt and pepper
Parmesan for topping

Directions:

For the pesto, with a food processor, mix all of your pesto ingredients together and set aside. Cook your noodles per it's box's instructions. While your pasta is cooking, heat up your olive oil in a non-stick skillet on medium high. Add the rest of the pasta ingredients (besides the noodles and parmesan) and sautee for 5-8 minutes. Be sure not to over cook veggies. Once done, add your pasta and pesto and toss. I slowly added my pasta as I tossed to make sure that the pesto to noodle ratio was a good one. Serve topped with parmesan.