DADA’S SUPERGREEN PESTO PASTA

In a blender, combine all ingredients for the pesto (spinach, garlic olive oil, hemp seeds, garlic cloves, lemon juice, kosher salt, black pepper, red pepper flakes) - except for the water. Slowly trickle in cold water until the pesto starts to come together, being careful not to add too much water to avoid a watery sauce. Adjust to taste with salt and pepper if needed. Set aside.

Heat a medium skillet over medium heat and add olive oil. When the olive oil shimmers, add the diced red onions and cook until they are translucent and start to brown around the edges. Add the zucchini and asparagus and cook until tender. Add the frozen peas and cook for a few more minutes.

Cook pasta according to instructions on the package. Drain the pasta, then pour the pesto sauce over the pasta and add in the cooked vegetables. Mix to incorporate thoroughly. Finish with an additional drizzle of olive oil, a sprinkling of hemp seeds, and finishing salt. Enjoy!