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Pesto Pasta Primavera - easy healthy summer one-pot pasta recipe

Pesto Pasta Primavera


  • Author: Camille Styles

Description

Pesto Pasta Primavera is the ultimate one pot pasta recipe. It’s quick and easy, so delicious, and brimming with all the fresh summer vegetables.


Ingredients

Units Scale
  • 12 ounces dried short pasta (penne, fusilli, gemelli, casarecce, etc.)
  • extra-virgin olive oil
  • 3 large cloves garlic, peeled
  • 1 bunch asparagus, tough ends discarded, cut into 2-inch pieces
  • 1 cup sugar snap peas
  • 1/2 cup frozen peas
  • 5 green onions, outer skin peeled and sliced into 1-inch pieces (I discard the last 2-inches of green)
  • kosher salt and freshly ground black pepper
  • 1/3 cup basil pesto, store-bought or homemade (you may need a little more, to taste)
  • 1/3 cup goat cheese crumbles
  • For garnish: lemon zest, fresh basil and/or mint, parmesan, and flaky salt

Instructions

  1. Bring a big pot of salted water up to boil, then cook your pasta according to package directions.
  2. Meanwhile, heat 1/4 cup olive oil in the biggest sauté pan you have.
  3. Thinly slice garlic, then sauté for about 30 seconds. Add sugar snap peas and asparagus and stir. Cook for about 2 minutes.
    Add peas and green onions, and cook for about 1 minute. If pasta isn’t quite ready, turn heat off.
  4. When pasta is ready, use a large slotted spoon to transfer the pasta directly from the boiling water into the sauté pan with veggies. If some of the pasta water comes along with it, no worries: the starch in the water is great for helping the sauce cling onto the noodles.
  5. Give everything a liberal pinch of salt to taste, and several grinds of black pepper.
  6. Add about 1/3 cup pesto to the pan, and use a big spoon to stir everything around and coat the noodles.
  7. Drizzle with a little olive oil and the goat cheese, then toss it all together and transfer to a serving bowl.
  8. Garnish with lemon zest, basil and/or mint if using, grated parmesan, and a big pinch of flaky salt. Eat!