Green Pesto Pasta

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  • 00:20Prep Time
  • 00:15Cook Time


  • 12 ounces penne (or desired pasta)
  • 1 Tbsp. coconut oil
  • 1 large shallot, minced
  • 1/2 lb. green beans, cut into thirds
  • 1/2 lb. asparagus, cut into quarters
  • 1 1/2 cups frozen peas
  • 3/4 – 1 cup roasted garlic walnut pesto
  • Johnny’s Organic Seasoned Pepper
  • Johnny’s Seasoning Salt


  1. Cook pasta according to package directions. Drain and set aside.
  2. In a stockpot heat coconut oil over medium-high heat.
  3. Add minced shallot and cook for one minute while stirring.
  4. Add green beans and asparagus. Cook for 5 minutes, stirring occasionally.
  5. Add frozen peas, and continue to cook while stirring occasionally for another five minutes, or until vegetables have reached desired tenderness.
  6. Once vegetables are done, add drained cooked pasta and stir to combine. Let cook for 2 minutes and then remove from heat. Add pesto and stir to combine.
  7. Season with Johnny’s Seasoning Salt and Seasoned Pepper to taste.  Serve immediately.

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