Bowtie pasta tossed with crisp asparagus, fresh peas, leeks, basil, lemon and topped with fresh crumble vegan mozzarella.
I love light and fresh summertime pasta dishes. This one is my new favorite because it can be served hot, room temperature or even cold. This would be great served at a family picnic or bbq. I cooked some bowtie pasta and tossed it with sauteèd asparagus, leeks and peas. Lately, I've been obsessed with pulsing vegan mozzarella shreds in my food processor with a little salt and tossing it all over just about any and everything that I make including this dish.
Ingredients
1 bunch of thin asparagus cut into 3 inch pieces *I always find thin asparagus at Trader Joe's if you can find it. You can also use regular asparagus
2 cups of frozen peas
1 leek cleaned and chopped
2 garlic cloves
2 tsp of lemon juice
1 handful of fresh basil chopped
1 box of bowtie pasta cooked and drained
1 cup of vegan mozzarella
1/3 cup of extra virgin olive oil
salt and pepper to taste
Instructions
Place a large skillet over medium heat and add in the extra virgin olive oil, leeks and garlic.
Cook for about 5-6 minutes while stirring occasionally. Once the leeks are tender and translucent add in the asparagus and a little salt.
Cook for an additional 6-7 minutes while stirring occasionally or until the asparagus is fork tender.
Now add the cooked pasta, frozen peas and basil and stir. (The heat of the pasta will warm the peas.) Add salt and pepper to taste.
Add in the fresh lemon juice and top with the vegan mozzarella.
Add additional salt and pepper to taste.
Serve warm, room temperature or even chilled.
Cooking this dish is extremely quick. Just cook the leeks and asparagus until they are just tender. Then add in the remaining ingredients.
