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Springtime Pesto Fettuccine | thiswifecooks.com

Springtime Pesto Fettuccine

Springtime Pesto Fettuccine - Asparagus, peas, sun-dried tomatoes, and pesto make for a delicious springtime (anytime!) pasta dinner. Dairy-free and Vegan.
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Author: Holly Gray


  • 8 oz. 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


  • Cook pasta according to package directions.
  • 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.
  • Toss with cooked pasta and adjust seasoning to taste. Top with parmesan cheese and serve warm.
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