These days, farmers’ markets are bursting with glorious greenery. And this easy recipe from Annie and Dan Shannon’s new cookbook, Mastering the Art of Vegan Cooking, delectably combines the best the season has to offer—namely, asparagus, baby spinach, green onions, and basil. Whip up a batch for dinner, or pack it for lunch, since it also tastes great at room temp.
Pasta with Asparagus and Green Onion Pesto
1 (16-ounce) package small to medium shaped pasta
1 (14-ounce) can garbanzo beans, drained and rinsed, or 1½ cups...