Pesto Primavera Recipe
Kalamata olives, sun dried tomatoes, spinach, garlic, fresh mozzarella, artichoke hearts, and pesto tossed with rigatoni pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables and Herbs
Cheese
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add a pinch of salt to the water.
- 2
Cook Pasta
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, approximately 10-12 minutes. Stir occasionally to prevent sticking.
- 3
Drain and Rinse
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.
Preparing the Vegetables
- 4
Sauté Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- 5
Add Vegetables
Stir in the chopped spinach, sliced Kalamata olives, chopped sun-dried tomatoes, and quartered artichoke hearts into the skillet. Sauté for another 5-7 minutes until spinach is wilted and heated through.
Combining Ingredients
- 6
Mix Pasta and Sauce
Add the drained rigatoni pasta to the skillet with the sautéed vegetables. Pour in the pesto sauce and mix well to combine all ingredients evenly.
- 7
Add Cheese
Fold in the diced fresh mozzarella and allow it to warm through for 2-3 minutes, stirring gently.
Serving
- 8
Serve
Serve warm in bowls, garnished with additional pesto or fresh basil if desired.