This summery pasta dish is light and healthy. Roast a bunch of chopped asparagus and sugar snap peas (ends removed, but whole) on a cookie sheet with olive oil and salt for 15-20 min at 425 degrees (until a little charred but still crunchy). Combine these veggies in a warm pot of cooked and drained whole wheat pasta, as well as a half bunch each of fresh chopped cilantro and basil. Mix it all up with olive oil, salt, pepper and shaved parmesan. Enjoy!

Recipe, Photos and Illustration by Erin Gleeson for The Forest Feast