Pasta Primavera Recipe
Pasta tossed with fresh vegetables and basil pesto.
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Ingredients
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Pasta
Vegetables
Pesto
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Vegetable Sauté
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the bell peppers, zucchini, cherry tomatoes, carrot, and broccoli. Sauté for about 5-7 minutes or until the vegetables are tender but still crisp.
Pesto Preparation
- 3
Make the Pesto
In a food processor, combine fresh basil leaves, pine nuts, minced garlic, grated Parmesan cheese, and salt. Pulse until combined. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
Combine and Serve
- 4
Toss Pasta with Vegetables and Pesto
In the skillet with the sautéed vegetables, add the drained pasta and pesto. Toss until the pasta is well coated. If needed, add reserved pasta water to achieve desired consistency.
- 5
Garnish and Serve
Serve the pasta primavera warm, garnished with fresh basil leaves and shaved Parmesan cheese.