Spring Vegetable Primavera over Mung Bean Noodles

Spring Veggie Primavera

Hello Friends!  It has been a while since I posted on here, and I’m sorry about that.  It’s been a whirlwind spring filled with leading the Spring Refresh & Renew: 10 Days of Clean Eating, co-facilitating Living Whole Redwoods: An Immersion Retreat in Self-Care, and opening my new Boston office space.  It has all been wonderful, but my kitchen time has been lacking.

And spring is one of my favorite times to eat!  After the long winter of storage crops, dark evenings, and freezing temps it is so refreshing to think about spring food.  And believe me, your body wants it too!  Spring greens are one of the most nutritious foods around – absolutely teeming with vitmains and antioxidants.  We’re lucky to have access to greens year-round, but you can image how our ancestors needed that jolt of nutrients after the long winter.

I love connecting to the energetics of the season, like the rebirth and awakening of spring, as well as savoring the fresh seasonal food.  One of my favorite representations of both is spring asparagus. There is something so determined and mighty about those little spears of asparagus poking up through the ground.  I love asparagus prepared many ways, but recently enjoyed it in this delicious Spring Vegetable Primavera.  It’s simple, quick, and very tasty!

Spring Veggie Primavera

Spring Vegetable Primavera over Mung Bean Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 bunch fresh asparagus
  • 1 pint cherry tomatoes (I used a mixture of red and yellow)
  • 2 heaping cups spinach
  • 3 – 5 scallions
  • ⅓ of a packet mung bean pasta (I like the brand Explore Asian Organic)
  • ⅓ cup garlic scape pesto (or other pesto)
  • drizzle olive oil
  • optional – grated pecorino cheese on top
  1. Start a pot of water boiling for the pasta.
  2. Wash and dice all the vegetables.
  3. Sauté asparagus, tomatoes, and scallions with olive oil and a medium/hot pan. Stir regularly and add spinach after 4 minutes. Sautee all together for another 3 minutes, or until everything is cooked through.
  4. Cook the mung bean pasta in boiling water according to the package instructions (very quick!).
  5. Combine pasta, veggies, and pesto and toss together. Top with some freshly grated pecorino cheese if you’d like.

Spring Veggie Primavera

Have you ever tried mung bean pasta?  After my positive experience with black bean pasta I decided to give some of the other bean pasta a try and they are terrific!  Very nice texture and flavor, plus packed with protein.  Check it out and let me know what you think.

So if you’re anything like me and your spring is feeling pretty full, give this Vegetable Primavera a try for a healthy, quick, and delicious weeknight dinner. You’ll be glad you did!

P.S. Here’s the recipe for Garlic Scape Pesto if you want to give it a whirl.

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