Pesto Primavera Pasta Salad

Ingredients

• 1 pound short pasta of your choosing
• 1 cup Follow Your Heart Pesto Vegenaise
• ¾ cup fresh basil
• 1 cup Follow Your Heart Parmesan – Shredded (more for topping)
• 1 pint cherry tomatoes
• 1 bunch green asparagus
• 1-2 medium zucchini
• 1 red onion
• 3 tbsp minced garlic
• Salt / pepper to taste
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1/3 cup toasted pine nuts

Instructions

1. Cook your pasta according to package instructions, drain & rinse with cold water. Toss with a small amount of olive oil to prevent sticking & place in the fridge to cool.
2. Chop all of your veggies (except the tomatoes, leave those whole) into bite sized chunks. Add your olive oil to a pan over medium heat & add them all to the pan with salt / pepper to taste. Cook until slightly browned, and allow to cool fully.
3. Once your pasta and veggies are completely cooled (best to do these the night before and keep in the fridge overnight), add them to a bowl with your Pesto Vegenaise, chopped fresh basil, Vegan Parmesan shreds, lemon juice, and toasted pine nuts. Mix well.
4. Top with additional pine nuts, basil, and parmesan if desired. Serve cold.