Delicious & Easy Spring Vegetable Pesto Pasta: A Wholesome Meatless Meal

Embrace the vibrant flavors of the season with this incredibly delicious and easy Spring Vegetable Pasta with Pesto. This recipe celebrates the freshness of spring produce, bringing together crisp asparagus, sweet red bell pepper, and tender peas, all coated in a light, flavorful pesto sauce. It’s a wholesome meal that’s perfect for busy weeknights, special occasions, or whenever you crave a bright, satisfying dish.

Click here to Pin this recipe!

This Spring Vegetable Pesto Pasta has quickly become a family favorite, especially as the weather warms up and fresh produce floods the grocery stores and farmers’ markets. There’s something truly magical about combining simple, seasonal ingredients to create a meal that tastes like pure sunshine. For convenience, I often rely on quality store-bought pesto – like the fantastic options you can find in the refrigerated section at places like Costco – and their creamy goat cheese works wonderfully too. The appearance of fresh, vibrant asparagus in the market is always my cue to whip up this pasta. It’s not only a delightful culinary experience but also a fantastic meatless meal, making it an excellent choice for those observing Lent or simply looking to incorporate more vegetarian options into their diet.

Originally posted in March, 2015.

A Family Favorite: The “Nailed It!” Dish

Here’s another one of those “nailed it!” recipes, as I like to call them. When I declare a dish “nailed it,” it means every single person at my dinner table, from the pickiest eater to the most adventurous, happily ate and thoroughly enjoyed every last bite of this Spring Vegetable Pesto Pasta. These types of universally loved recipes are so precious, and I’m honestly considering creating a special category just for them!

My children, bless their ever-evolving palates, frequently surprise me when it comes to food. If I were to serve asparagus simply steamed or roasted as a side dish, I’m fairly certain a lengthy discussion would ensue about its merits (or lack thereof), though my daughter, ever the brave one, would likely give it a try. So, putting asparagus directly into a pasta dish was a bit of a gamble, but one that absolutely paid off! I know red bell peppers aren’t their top pick, and I fully expect those to be carefully picked out (which is totally fine – more for me, right? 😉). But I was genuinely and pleasantly surprised when not a single peep was made about the asparagus. It simply disappeared into the delicious medley, and everyone ate it without question.

Encouraging Adventurous Eaters: A Mom’s Best Lesson

The biggest lesson I’ve learned as a mom, especially concerning food, is to never assume your child isn’t going to like something. Even more importantly, never voice that assumption out loud for them to hear! Children’s palates and moods can change dramatically from one day to the next. You truly never know when they will decide to give something new (or even something they previously disliked) a try and actually love it. This pasta dish is a perfect example of how combining familiar elements with less-favored ones can lead to delightful culinary breakthroughs.

The Art of Bulking Up Pasta with Fresh Vegetables

This recipe embodies my favorite way to enjoy pasta: generously “bulked up” with a medley of fresh, seasonal vegetables and coated in a light, flavorful sauce. It transforms what can sometimes be a heavy dish into a vibrant, nutrient-rich meal that feels both indulgent and wholesome. The key is finding that perfect balance where the pasta acts as a canvas for the star ingredients – the fresh veggies and the aromatic pesto.

I recently replenished my supply of my favorite pesto sauce from Costco (among other staples), and it was the ideal base for this spring evening meal. While we sometimes serve it alongside grilled steak bites for added protein, this Spring Vegetable Pesto Pasta truly stands on its own as a complete and satisfying vegetarian dinner. Its versatility makes it a winner for any occasion.

Why This Spring Vegetable Pesto Pasta is a Must-Try

Beyond its delicious taste, this pasta dish offers a plethora of benefits that make it a perfect addition to your recipe rotation:

Seasonal Delight: It makes the most of fresh spring produce like asparagus and peas when they are at their peak flavor and most readily available.
Wholesome & Nutritious: Made with whole wheat pasta, it provides fiber and sustained energy. The abundance of vegetables packs in vitamins, minerals, and antioxidants, while pesto offers healthy fats.
Quick & Easy: From start to finish, this meal comes together in under 30 minutes, making it an ideal solution for busy weeknights when you need a fast yet healthy dinner.
Versatile & Customizable: Don’t have asparagus? Try broccoli, zucchini, or spinach. Want more protein? Add grilled chicken, shrimp, or chickpeas. The possibilities are endless!
Meatless Meal Perfection: Whether you’re a committed vegetarian, observing Lent, or simply trying to incorporate more plant-based meals, this pasta delivers on flavor and satisfaction without the need for meat.
Family-Friendly: As evidenced by my own kids, the delicious pesto sauce and combined textures can help introduce less-loved vegetables in a palatable way, encouraging even picky eaters to try new things.

Tips for Perfect Spring Vegetable Pesto Pasta

Achieving the perfect bowl of this pesto pasta is simple with a few helpful tips:

Al Dente Pasta: Cook your whole wheat pasta according to package directions, but aim for al dente – slightly firm to the bite. This ensures it holds up well with the vegetables and sauce.
Blanch Asparagus: For perfectly bright green and tender-crisp asparagus, you can briefly blanch it in the pasta water for the last 2-3 minutes of cooking, or simply sauté it as directed in the recipe.
The Magic of Pasta Water: Don’t forget to reserve some pasta cooking water! The starchy water helps to emulsify the pesto sauce, making it silky smooth and ensuring it clings beautifully to the pasta and vegetables.
Quality Pesto: While homemade pesto is always a treat, a good quality store-bought pesto works wonders for convenience. Look for fresh, refrigerated options for the best flavor.
Goat Cheese Alternatives: If goat cheese isn’t your preference, crumbled feta or grated Parmesan cheese would also make excellent additions, adding a salty, tangy kick.
Serving Suggestions: This pasta is wonderful on its own, but it also pairs beautifully with a simple side salad and a loaf of crusty bread for soaking up any extra sauce.

And since it’s Easter week…here’s a little bunny cuteness for you. (In case you missed it, I introduced you to our new floppy eared family members here last week.)

Have a great day!!

Print Recipe

Spring Vegetable Pasta with Pesto

Yield: 6-8 servings

Ingredients:

1 13 oz box whole wheat pasta
1 tablespoon olive oil
1 red bell pepper, sliced thin
1 lb fresh asparagus, end trimmed and cut in thirds
1/2 cup frozen peas
1/2 cup prepared pesto
coarse salt and fresh ground pepper, to taste
2-3 oz goat cheese, crumbled
red pepper flakes, optional

Directions:

Cook pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining.
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced red bell pepper and the asparagus pieces to the skillet. Sauté for 4-5 minutes, or until the vegetables are tender-crisp and bright.
Add the frozen peas to the skillet with the sautéed vegetables. Season generously with coarse salt and fresh ground pepper, then toss everything to combine and cook for another minute.
Using a large slotted spoon, transfer the cooked pasta directly from its cooking water into the skillet with the vegetables. Add about 1/4 cup of the reserved pasta cooking water to the skillet along with the pasta.
Add your prepared pesto to the pasta and vegetables. Gently toss everything together, ensuring the pesto evenly coats the pasta and every piece of vegetable. If the sauce seems too thick, add a little more pasta cooking water, one tablespoon at a time, until it reaches your desired consistency.
Sprinkle generously with crumbled goat cheese just before serving. Serve immediately with additional fresh ground black pepper or a pinch of red pepper flakes, if desired, for an extra kick.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen – I’d love to see what you are cooking up!

More Delicious Recipes Using Pesto:

If you’re a pesto lover, you’ll be thrilled to discover how versatile this flavorful sauce can be beyond just pasta. Here are some more fantastic recipes that incorporate pesto to elevate your meals:

Slow Cooker Pesto Chicken: An incredibly easy and flavorful way to prepare tender chicken with minimal effort.
Grilled Baby Portabella Pesto Flatbread: Perfect for a light lunch or appetizer, these flatbreads are bursting with savory flavors.
Whole Wheat Orzo with Pesto and Peas: A delightful side dish or light main, offering another take on pasta with pesto and spring vegetables.
Ham, Pesto, Onion and Cheese Sliders | Reluctant Entertainer: A crowd-pleasing appetizer or party food with a unique flavor combination.
Pesto Pizza with Fresh Tomatoes and Mozzarella | Foodiecrush: A fresh and vibrant pizza option, perfect for summer evenings.
Caprese Pesto Potato Skins | Iowa Girl Eats: A creative and indulgent appetizer combining classic Caprese flavors with potato skins.

Follow Aggie’s Kitchen’s board Pasta Salad! on Pinterest.