We recommend sticking with veggies that cook quickly. Snap peas, snow peas, asparagus or spinach would all make good additions.<\/p>" } } , { "@type": "Question", "name": "What’s the best pesto to use?", "acceptedAnswer": { "@type": "Answer", "text": "
Any store-bought pesto will suffice, or you can make your own with our Classic Basil Pesto<\/a>. We prefer refrigerated pesto over shelf-stable pesto because it tastes brighter. For a flavor twist, try using sun-dried tomato pesto instead.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How can I make this recipe dairy-free?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Use vegan pesto and leave out the Parmesan cheese to make this pasta dairy-free. To mimic the cheesy flavor, you can sprinkle the pasta with nutritional yeast instead.<\/p>"
}
}
]
} ] }
]