Springtime Pesto Fettuccine

Springtime Pesto Fettuccine

Fancy enough for company but quick and easy enough for every day. This colorful pasta dinner goes from stovetop to dining table in 30 minutes or less.


Springtime Pesto Fettuccine | thiswifecooks.com

Springtime Pesto Fettuccine


  • 8oz. fettuccine
  • 1 tablespoon olive oil
  • 1/2 lb. asparagus, cut into 1/2" pieces
  • 1 cup peas, frozen
  • 1 tablespoon nutritional yeast
  • 1 cup vegan pesto
  • 1 tablespoon sun-dried tomatoes in oil, sliced
  • sea salt
  • ground black pepper
  • vegan parmesan cheese


  1. Cook pasta according to package directions.
  2. While the pasta cooks, heat oil in a large skillet over medium high heat. Add asparagus and peas, cooking 2-3 minutes, until asparagus is crisp tender. Stir in nutritional yeast, pesto, and sun-dried tomatoes. Continue cooking another minute to heat through.
  3. Toss with cooked pasta and adjust seasoning to taste. Top with parmesan cheese and serve warm.
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