Description
Grab what you need for this Pasta Verde with Lemon-Basil Vinaigrette and share with me in the experience of this fast and fresh spring-inspired dish.
Ingredients
Scale
- Pasta
- 3 Tbsp. olive oil, divided
- 9 oz. fresh green beans, trimmed and cut in bite-sized pieces
- 1 cup sliced leeks
- 1 heaping Tbsp. chopped garlic
- 12 oz. asparagus, trimmed
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 oz. dry penne pasta
- 1/3 cup fresh basil leaves, chopped
- Vinaigrette
- 5 Tbsp. olive oil
- 5 Tbsp. fresh lemon juice
- 1/2 cup packed fresh basil leaves, chopped
- 1 tsp. kosher salt
- 1/2 cup crumbled feta
Instructions
- Preheat oven to 425 degrees F and ready a pot of water on the stove for the pasta.
- In a large sauté pan, over medium heat, heat 1 Tbsp. oil and add the green beans. Heat through, 2 – 3 minutes.
- Add the leek and garlic and cook until they begin to soften. Remove from heat and set aside.
- On a baking sheet, toss asparagus with 2 Tbsp. oil, salt and pepper.
- Roast asparagus in oven until fork-tender, about 10 minutes.
- Cook penne in boiling water for 10 – 11 minutes, drain.
- In a large bowl, combine the penne with asparagus and bean mixture.
- For the vinaigrette, whisk together the olive oil, lemon juice, basil, and salt.
- Add feta and stir until just combined, then season with more salt and pepper to taste.
- Toss vinaigrette with pasta mixture, add more fresh basil to the dish before serving.
- Serve warm or at room temperature.