Pesto Garganelli And Summer Vegetables Recipe
Baby bocconcini, Ontario corn, baby bell peppers, asparagus, fresh basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the asparagus, baby bell peppers, and corn. Sauté for about 5-7 minutes or until the vegetables are tender but still vibrant.
- 3
Make the Pesto
In a food processor, combine fresh basil, a pinch of salt, and black pepper. Pulse until finely chopped. Gradually add olive oil while blending until a smooth pesto forms.
- 4
Combine Everything
Add the cooked pasta to the skillet with vegetables. Stir in the pesto and baby bocconcini. Mix well until everything is combined and heated through. Adjust seasoning with salt and pepper.
- 5
Serve
Divide the pasta into serving bowls and top with grated Parmesan cheese. Enjoy!