Pasta Primavera Recipe
red pepper campanelli, grilled eggplant & tomato, pea, asparagus, pesto cream
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Ingredients
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Pasta Primavera Ingredients
Method
Pasta Primavera Directions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the campanelli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the red bell pepper, grilled eggplant, cherry tomatoes, peas, and asparagus. Cook for about 5-7 minutes until the vegetables are tender.
- 3
Make the Pesto Cream Sauce
In a separate bowl, combine the pesto and heavy cream. Stir until well mixed. Pour this mixture into the skillet with the sautéed vegetables.
- 4
Combine with Pasta
Add the drained pasta to the skillet and toss everything together until the pasta is well coated with the pesto cream sauce. Season with salt and black pepper to taste.
- 5
Serve
Serve the Pasta Primavera hot, garnished with shredded Parmesan cheese.
