It’s my birthday!
This is the time of year when I head over to the About Me section and cross out 18 to write 19. Guys, I’m officially old.
Yeah, yeah, everyone’s laughing.
You’re nineteen, you’re not old. Well people, 19 is a big deal. It’s your last year of teenhood before you become a (semi) REAL adult.
This is daunting stuff.
As per usual, I treat any anxiety with carb therapy. Today, it’s in the form of this spring pasta with tons of mint pesto, asparagus, and edamame.
Linguine is my favorite pasta, especially for pestos, because it holds the thicker sauce well and it’s just so pretty.
This pesto is composed of mint, spinach, garlic, olive oil, walnuts, and TONS of lemon. Such easy stuff, but seriously yummy. In sticking with the trend of all things green, I added in some edamame and blanched asparagus.
I was going to do something with whipped ricotta, but honestly there was so much going on already, that I nixed the idea. (Plus, it keeps the recipe vegan!)
If you dare, this spring pasta is even better with extra crushed black pepper and grated fresh parmesan on top. I’d even love to top off some of my leftovers with finely chopped walnuts for more texture!
Today, I’m going to be eating tons of green at Fig & Olive, heading home to get ready for a dance show (yes, a show, yes, on my birthday… it’s very typical), and then hit up Sweetgreen for dinner & Cheesecake Factory for dessert.
It’s normal to plan your birthday around food, right?
- 16 oz linguine (= 1 package)
- 4-6 fresh mint leaves
- 1-2 cloves garlic
- ¼ cup olive oil
- ½ cup walnut halves
- 1½ cups fresh baby spinach
- ½ cup fresh shelled edamame
- 6 oz asparagus, trimmed into 1-inch pieces
- zest and juice of half a lemon
- Salt, to taste
- Parmesan, for topping (optional)
- Cook pasta in well salted boiling water until al dente, about 7-8 minutes. Drain and cover with a towel to keep pasta from sticking.
- In another pot of boiling water, boil asparagus for 3 minutes, until tender. Immediately drain and plunge into an ice water bath and run over with cool water for 1-2 minutes. Set aside to drain.
- For pesto, in a food processor, combine mint leaves and garlic. Add walnut halves and pulse until ground. Add spinach and olive oil and lemon juice and pulse until smooth.
- Toss pasta with pesto, lemon zest, asparagus, and edamame. Add salt to taste and toss until well combined. Serve with grated parmesan, if desired.
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Happy belated birthday, your still a teenager … cool… I really have no luck in making good pastas, maybe your recipe may be my luck for cooking a tasty pasta meal… nice… I like spinack and presto ingredients… maybe that will be the needed magic for this pasta to get tasty and healthy as well.
Thanks!
Happy birthday, Medha! Hope you had a wonderful day! This pasta looks like a perfect way to celebrate, I love all of the fresh ingredients in it!
Thanks, Danielle!!
You’re 19?!!!! WOW. I don’t think I even knew what pesto was at age 19! Happy Birthday!!!!! Pesto dishes like this are one of my faves to make for summer! so quick and easy and delicious!
Thanks 🙂
Wow! I like your recipe and Happy Birthday.
Thanks, Jane!
Happy birthday, Medha! Hope you enjoyed your special day! This pasta is just gorgeous! I love all of the green ingredients in here, especially the pesto and edamame! Just perfect!
Thank you! 🙂
Happy belated birthday. 🙂 BTW this recipe looks awesome. Thinking of making this at the weekend.
Thanks, let me know how you like it!
Get in that carb therapy while you can before your metabolism starts to die off, haha!
No, I’m only kidding. You have plenty of carb eating days ahead of you and this springy pasta looks like the best way to do it. Yum!
Haha thanks 🙂
Wooohoo, birthday pasta! It’s the best way to celebrate by far. Hope you had a great day and celebrated like crazy!
Thanks, Mir!
Well Happy (very late) Birthday, Medha! I hope you had a great one…and I hope you celebrated for the entire long weekend, too. 🙂 If this pesto was involved in any way, then I know it was a good weekend! Cheers!
Thanks, David!
Happy birthday! Love the bright green, minty summery feel to this dish 🙂
Thanks 🙂
Happy belated birthday!! I hope you had a fantastic day!! 🙂
This pasta sounds delicious! I am such a sucker for green pasta of any kind!
Thanks, Ashley!
Belated Happy Birthday Medha! 🙂 Hope you had a great day! this pasta looks like the best way to celebrate!
Thanks, Manali!
Happy Birthday, Medha! Sorry I’m late to your mint pesto party! Your dish looks delicious and was probably the best birthday pasta ever!
Thanks, Rachelle 🙂
I totally adore the looks of this!! I would sooo make this with spaghetti squash!
Sounds yum!
Hope you had a fabulous birthday! Love all the beautiful green you showed us here. I love pasta and pesto and all the tasty things going on in your dish.
Thanks, Monica!
Happy birthday! I wish I had liked asparagus this much when I was 19. But now I can really appreciate it. I love the color of this dish! Very vibrant!
Thank you! I love asparagus so much 🙂
You’re a May baby toooo!! Happy Birthday my dear Medha!! Oh my, yaaas! It IS all about the food! And this pasta? Pure comfort. I love the flavors and simplicity… and that color is gorgeous! I hope your birthday was fabulous and that is your best year yet, young lady! 😀
Thanks, birthday month twin! 🙂
Happy Happy Birthday, Medha!! Sounds like you had a wonderful day! As wonderful as this recipe! That color? Forget about it!!
Thanks, Annie!
Happy (belated) birthday Medha. I remember turning 19. I was a senior at the time and you’re right. I felt like I was ancient. Crazy thing is – I just celebrated my 31st birthday and I’m suddenly contemplating when you really have to start doing that “adulting” thing.
(BTW – So excited to share May with another Gemini!)
Hope you’re soaking up the last of your teenhood. And, keep celebrating with carbs. It is, without a doubt, one of the best ways to savor the day.
Thanks so much! And yes, carbs for LIFE.