Happy March, dear readers! Is it spring yet?
We’ve had some unseasonably warm days recently, and the shift in everyone’s mood is palpable. Something about walking outside in non-freezing temperatures seems to put us all in a better headspace! I never realize how much I miss temperate weather until it returns, however fleeting.
I realize that early March is still “technically” winter, and I should be hoping for regular cold days (ya know, those that aren’t indicative of climate change). But if warm weather is going to be here, I may as well embrace it!
This recipe arose out of such acceptance. My Hungry Harvest box came chock-full of surplus asparagus, carrots, and basil. I wanted a meal that was nourishing but light, one that really celebrated the flavors of spring…even though seasons won’t truly switch over for a few more weeks.
Sweet potato, beet, or squash noodles would be a lovely addition if carrots aren’t your jam. To make this more filling, sub out veggie noodles for regular pasta! For the topping I mixed my go-to pesto, but store bought works just fine. The leek is crucial here, so definitely don’t leave that out. The spring peas add cheerful crunch long with almost 8 grams of protein per cup.
This recipe was inspired by Oh She Glows (the first-ever vegan blog I read 💜). I hope you enjoy! Please be sure to tag @garlic_head if you try this out. Spring will be here soon!
- 1/2 – 3/4 cup pesto
- 1 TBS coconut or olive oil
- 1 leek, sliced thinly into rounds
- 5 cloves garlic, minced
- 1 bunch asparagus, cut into 1-inch long pieces
- 1 cup green peas (fresh or frozen)
- 1 TBS nutritional yeast (optional)
- 3 TBS minced parsley (optional)
- Salt and pepper
- 1 lb carrots, peeled into strips or spiralized
- Heat oil in a large pot over medium heat. Sauté leek for about 5 minutes, until fragrant. Add garlic and cook 1 minute more.
- Add asparagus, green peas, nutritional yeast and parsley (if using). Sauté over medium-low heat for about 9 minutes. You don’t want the asparagus to be too bendy, but cooking time will vary on stalk thickness. Add some generous twists of salt and pepper.
- Remove from heat and stir in desired amount of pesto. Serve warm over carrot noodles and with a sprinkling of vegan parm.