Pasta Primavera Recipe
Pasta with fresh vegetables and pesto.
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Ingredients
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Pasta
Vegetables
Pesto
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a rolling boil. Add 1 tablespoon of salt to the water.
- 2
Cook Pasta
Add 8 cups of pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta is cooking, wash and chop the bell peppers, zucchini, cherry tomatoes, carrot, and broccoli into bite-sized pieces.
- 5
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes, until they are tender but still crisp.
Making Pesto
- 6
Blend Pesto Ingredients
In a food processor, combine 2 cups of fresh basil leaves, 1 tablespoon of pine nuts, 2 garlic cloves, and 0.5 cups of grated Parmesan cheese.
- 7
Add Olive Oil
With the processor running, slowly add 0.5 cups of olive oil until the mixture is smooth. Add 0.5 teaspoons of salt to taste and blend briefly to combine.
Combining and Serving
- 8
Combine Pasta and Vegetables
In a large bowl, toss the drained pasta with the sautéed vegetables and prepared pesto until evenly coated.
- 9
Serve
Transfer to serving plates and enjoy your Pasta Primavera warm!