A simple, delicious and nutritious pasta that’s filled with green veggies and tossed in a creamy roasted garlic pesto. It can be served hot, cold or room temperature and enjoyed in less than 30 minutes.
12 ounces orecchiette (gluten free, if desired)
1 tablespoon coconut oil
1 large shallot, minced
1/2 pound green beans, cut into thirds
1/2 pound asparagus, cut into quarters
1 1/2 cups frozen peas
3/4 – 1 cup roasted garlic walnut pesto