Pasta with Lemony Spinach Pesto and Veggies (Print Version)

# Ingredients:

01 - Gluten-free pasta (8-12 oz).
02 - Broccoli florets (2 heaping cups).
03 - Asparagus, cut (1 cup).
04 - Sun dried tomatoes in oil (1/2 cup).
05 - Fresh spinach (2 cups packed).
06 - Pine nuts (1/4 cup).
07 - Fresh lemon juice (2 tablespoons).
08 - Lemon zest (1-2 teaspoons).
09 - Extra virgin olive oil (1/3 cup).
10 - Salt (1/8-1/4 teaspoon).
11 - Black pepper (pinch).
12 - Optional cheese for serving.

# Instructions:

01 - Boil water, cut vegetables, toast pine nuts.
02 - Cook broccoli and asparagus 1-2 minutes until bright and crisp-tender.
03 - Use same water to cook pasta until al dente.
04 - Blend spinach, nuts, lemon and oil until smooth.
05 - Toss pasta with vegetables, pesto and tomatoes.

# Notes:

01 - Can make pesto ahead.
02 - Reserve pasta water.
03 - Customizable with different cheeses.

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