Side dishe for 2

Green Carrot Pasta Primavera

Name: Green Carrot Pasta Primavera
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 1/2 large carrots; 1/2 tbsp coconut oil or extra virgin olive oil; 1 leek; 3 cloves garlic; 1 bunch asparagus; 1 cup fresh or frozen peas; 1 clove garlic; 3/4 cup fresh basil leaves; 1/4 cup oil-packed sun-dried tomatoes; 1/4 cup hulled hemp seeds; 1 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; 1 tbsp water; scant 1/4 teaspoon fine-grain sea salt or pink himalayan sea salt (optional)

$7.97for 440 minServes 2

Carrot ribbons and asparagus cook with peas, leek, garlic, and a fresh basil hemp sauce.

Green Carrot Pasta Primavera with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Carrots, 0.5 lb$1.09/lb typical	0.5 lb	$0.53Typical price
	Leeks and shallots, 0.15 lb$3.49/lb typical	0.15 lb	$0.54Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
	Asparagus, a little$3.49/lb typical	a little	$0.13Typical price
	Frozen vegetables, 5 oz$0.10/oz typical	5 oz	$0.50Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.56Typical price
	Artichoke hearts, 1.5 oz$0.18/oz typical	1.5 oz	$0.27Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
Total for the servings shown		$3.98

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
2servings as written
$typical cost tier

Italian Vegetarian Vegan Dairy-free Kid-friendly Budget Side dishes

Typical price

$1.99 per serving$7.97 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/2 large carrots
1/2 tbsp coconut oil or extra virgin olive oil
1 leek
3 cloves garlic
1 bunch asparagus
1 cup fresh or frozen peas
1 clove garlic
3/4 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes
1/4 cup hulled hemp seeds
1 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp water
scant 1/4 teaspoon fine-grain sea salt or pink himalayan sea salt (optional)

Steps

Cut the carrots into long thin ribbons, trim the asparagus, slice the leek, and chop the garlic.
Blend the basil, sun-dried tomatoes, hemp seeds, lemon juice, 2 tablespoons olive oil, water, and salt until mostly smooth.
Heat the coconut or olive oil in a large skillet over medium heat and cook the leek and garlic for 4 minutes.
Add the asparagus and peas, cover the skillet, and cook for 5 minutes until tender-crisp.
Add the carrot ribbons and cook uncovered for 3 to 4 minutes until just tender.
Stir in the basil sauce and cook for 2 minutes, coating the vegetables evenly.