Bring a large pot of salted water to a boil. Cut trimmed asparagus and trimmed green beans into 1-inch pieces. Add to boiling water and boil 2 minutes. Remove to a large skillet with a slotted spoon. Add olive oil and heat over medium-high. Add frozen ricotta cavatelli to boiling water and cook 5 to 8 minutes. Meanwhile, coarsely chop spinach and/or arugula and add to skillet with asparagus and beans. Cook 2 minutes and stir in frozen peas. Season with salt and pepper to taste. Keep warm. Drain cavatelli and add to skillet along with basil pesto. Toss to combine and serve immediately.Advertisement
Make this veggie-packed dinner even more filling: Top each serving with a poached egg, or stir in a 15 oz can of drained and rinsed cannellini beans.
Freeze leftover pesto in 1 tbsp portions in an ice tray, then toss 3 or 4, still frozen, into cooked pasta for a last-minute side.