Pesto Pasta with Vegetables is a light and flavorful dish that you can enjoy all summer long! It's made with simple and healthy ingredients like asparagus, green beans, and homemade dairy-free pesto.
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Why You'll Love This Recipe
If you're looking for a healthy pasta dish that the whole family will love, you are in the right place!
This recipe is made with asparagus, green beans, sweet onion, gluten-free spaghetti, and pesto sauce. It's light, refreshing, and packed with nutrients.
Traditional pesto recipes use parmesan cheese, so I suggest using my Dairy-Free Pesto Recipe which is made with cashews instead of pine nuts which give it a cheesy flavor!
Not only is this recipe absolutely delicious, it's also simple and easy to make. Great for beginner cooks!
🍴Ingredient Notes
- Gluten-Free Pasta - Any pasta will work with this recipe! I used Jovial Brown Rice Spaghetti.
- Sweet Onion - For a more caramelized onion taste, cook the onions for a few minutes before adding in the green beans and asparagus.
- Asparagus - Make sure you cut off about 1 inch of the asparagus spears. They are too tough to chew!
- Green Beans - Cut into halves or thirds so they cook quickly and are easy to eat.
- Dairy-Free Pesto - I used my Cashew Pesto recipe, but any pesto will work!
Recipe Variations
Pasta
Feel free to use whatever gluten-free pasta you like! Jovial is my favorite which is made with brown rice, but you can also try a chickpea pasta or lentil pasta.
When it comes to pasta shape, it's totally up to you! I would say spaghetti, angel hair, fettucine, fusilli, or penne would all be great options.
Vegetables
The great part about this recipe is that you can easily customize it by using seasonal produce. Zucchini, yellow squash, broccoli, or bell peppers would be great additions!
Pesto
On busy weeknights, try using a storebought basil pesto sauce to save time!
If you prefer homemade, check out my Avocado Lemon Pesto, Cashew Pesto, or Walnut Pesto Sauce. It's actually very easy to make your own pesto - all you need is a food processor or highspeed blender.
Protein
If you're looking to boost the protein in this dish, you can add grilled, sauteed, or baked chicken. To save time, use rotisserie chicken. You can also serve with dish with a side of steak!
🍴Step by Step Instructions
Step 1: Sauté Vegetables
Start by adding the sliced onions, asparagus, and green beans to a large frying pan with about a tablespoon of olive oil and a pinch of salt and black pepper.
Cover and cook on medium heat, stirring occasionally.
Step 2: Add In Pasta & Pesto
Once the green beans are tender, stir in the pesto and gluten-free pasta. Serve hot!
Expert Tips
- When making gluten-free pasta, make sure you don't overcook it. Follow the directions on the box and test it a minute or two before they suggest. When the pasta absorbs the pesto, it can get soggy. I like to cook mine more "al dente."
- If your pesto is too thick, you can stir in a little pasta water.
- Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides. A cast iron skillet would work great too!
- Top with fresh lemon wedges and fresh basil to elevate the dish.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. I like using glass containers because they're easier to re-heat in, but any container with a cover would work.
More Pasta Recipes!
After you make this Summer Pesto Pasta, make sure to leave a comment & rate the recipe!
Recipe Card
Summer Pesto Pasta with Vegetables
Equipment
- 1 Large Frying Pan
Ingredients
- 12 Ounces Gluten-Free Pasta I used Jovial Spaghetti.
- 1 Sweet Onion, Diced
- 1 Pound Asparagus, Cut in Half Make sure you remove about 1 inch of the end. (It's too tough to eat.)
- 2 Cups Green Beans, Cut in Half
- 1 Cup Dairy-Free Pesto I used my Cashew Pesto Recipe.
Instructions
- Start by adding the sliced onions, asparagus, and green beans to a large frying pan with about a tablespoon of olive oil and a pinch of salt and black pepper. Cover and cook on medium heat, stirring occasionally.
- Once the green beans are tender, stir in the pesto and gluten-free pasta. Serve hot!
Notes
Expert Tips
- When making gluten-free pasta, make sure you don't overcook it. Follow the directions on the box and test it a minute or two before they suggest. When the pasta absorbs the pesto, it can get soggy. I like to cook mine more "al dente."
- If your pesto is too thick, you can stir in a little pasta water.
- Any large skillet will work with this recipe, but I love using a stainless-steel skillet with taller sides. A cast iron skillet would work great too!
- Top with fresh lemon wedges and fresh basil to elevate the dish.
How To Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. I like using glass containers because they're easier to re-heat in, but any container with a cover would work. ** See full post for more information and step by step photos!Nutrition
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