Carrot Noodles with Pesto Primavera

Happy March, dear readers! Is it spring yet?

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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!

Ingredients:

  • 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

Method:

  1. Heat oil in a large pot over medium heat. Sauté leek for about 5 minutes, until fragrant. Add garlic and cook 1 minute more.
  2. 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.
  3. Remove from heat and stir in desired amount of pesto. Serve warm over carrot noodles and with a sprinkling of vegan parm.

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