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Springtime Pesto Fettuccine | thiswifecooks.com

Springtime Pesto Fettuccine

Asparagus, peas, sun-dried tomatoes, and pesto make for a delicious springtime (anytime!) pasta dinner.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: dairy free, vegan, vegetarian
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 1366kcal
Author: Holly Gray


  • 16 ounces fettuccine
  • 2 tablespoons olive oil
  • 1 pound asparagus cut into 1/2" pieces
  • 2 cups green peas frozen
  • 2 tablespoons nutritional yeast
  • 2 cups vegan pesto
  • 2 tablespoons sun-dried tomatoes in oil sliced
  • salt to taste
  • ground black pepper to taste
  • 1/4 cup vegan parmesan cheese


  • Cook pasta according to package directions. Set aside.
  • 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 for an additional 1 minute to heat through.
  • Toss with cooked pasta and adjust seasoning to taste with salt and ground black pepper. Top with parmesan cheese and serve warm.


Calories: 1366kcal | Carbohydrates: 158g | Protein: 51g | Fat: 60g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1220mg | Potassium: 1663mg | Fiber: 35g | Sugar: 16g | Vitamin A: 3669IU | Vitamin C: 16mg | Calcium: 324mg | Iron: 10mg
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