Low-Effort Summer Pasta for Humane Educators on the Go

By: Jesika Keener, EdD

As much as I look forward to summer each year, my days always seem to get busy. By the time dinner comes around, I don’t always have the time or the energy to cook (and honestly, I am not a big fan of cooking anyhow). That’s why this easy recipe my friend Laura taught me has become one of my go-to summer vibes.

Here’s all you do:

1. Boil some pasta, whatever kind you like, until it's a couple minutes from done.

2. Toss in some cut up asparagus and snap peas for those last couple minutes.

3. Drain everything together, then put it right back into the pot.

4. Top it with Trader Joe's Vegan Kale, Cashew & Basil Pesto and stir it all together.

[No Trader Joe’s nearby? This vegan pesto is another great option that is available at many grocery stores.]

Pair it with a simple side salad, and dinner is done! It's healthy, delicious, and takes basically no effort. 

Italian fusilli with vegan pesto, asparagus, and snap peas.