Description
Pesto Pasta Primavera is a vibrant celebration of spring, featuring fresh vegetables and aromatic basil pesto over your favorite pasta. Perfect for any occasion, this dish bursts with flavor!
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh basil leaves
- 1/3 cup toasted pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
Instructions
- 1. Cook Your Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, saving some pasta water.
- 2. Prepare the Vegetables: While the pasta cooks, wash and chop the seasonal vegetables into bite-sized pieces. Toss them in olive oil with a sprinkle of salt and pepper.
- 3. Sauté the Vegetables: In a pan over medium heat, sauté the vegetables until tender yet crisp, about 5-7 minutes.
- 4. Make Your Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and olive oil. Blend until smooth; adjust texture with additional olive oil as needed.
- 5. Combine Everything: Mix the cooked pasta with sautéed vegetables and pesto. If needed, add reserved pasta water for creaminess.
- 6. Serve with Style: Transfer to plates or bowls and sprinkle with extra Parmesan cheese before serving. Drizzle with olive oil for added flavor.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
Keywords: Feel free to customize your vegetable selection based on what’s in season. For added protein, consider grilled chicken or chickpeas. The dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.