Super Fast
Spring Orzo Pasta Toss
Pesto Pinwheel Rolls
Ingredients
- 2 cups vegan whole wheat orzo
- 1 lb asparagus, trimmed and halved crosswise
- 1 cup frozen green peas
- ⅓ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 clove garlic, minced
- 3 Tbsp chopped fresh dill
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 pint grape tomatoes, halved
Instructions
- Cook pasta according to package directions, adding asparagus and peas during last 5 minutes of cooking; drain.
- Whisk together oil, lemon juice, garlic, dill, and salt and pepper to taste in a large bowl. Add pasta mixture, beans, and tomatoes; toss. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (8-oz) can refrigerated vegan crescent rolls
- ¼ cup pesto, oil drained off
Side Dish Instructions
- Preheat oven to 375°F. Unroll dough, and separate into triangles at perforations. Spread with pesto, and roll up. Place, seam sides down, on a baking sheet.
- Bake 15 minutes or until browned.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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