A smooth and saucy gluten-free and dairy-free pesto pasta dish that uses a creamy oatmilk twist for a unique flavor. Featuring fresh asparagus and peas, this recipe is an elevated take on traditional pesto pasta, perfect for a delicious meal.
1: To make pesto, add basil, nuts, garlic, and salt to a food processor and pulse until basil is finely chopped.
2: Slowly add olive oil, then oat milk to the food processor until pesto is smooth and pourable.
3: Bring a large pot of water to a boil over medium-high heat.
4: Add asparagus to boiling water and blanch for 2-3 minutes.
5: While asparagus is cooking, fill a large bowl with ice water.
6: Transfer asparagus to ice bath immediately to cool for 5 minutes before drying well and slicing into 1 inch pieces.
7: Refill the pot with water and bring to a boil over medium heat with 3 tbsp salt.
8: Add pasta and cook according to packaging instructions.
9: Strain pasta and return to the empty pot.
10: Add in asparagus and peas, then drizzle pesto over top and toss well.
11: Serve with fresh basil and chili flakes for garnish.
