Pesto Pasta Primavera
Ingredients:
- 1 pound of pasta
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of pine nuts
- 3 garlic cloves
- 1/2 cup of extra-virgin olive oil
- 1 cup of cherry tomatoes, halved
- 1 cup of sliced zucchini
- 1 cup of sliced yellow squash
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
- Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, make the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil through the feed tube. Continue processing until the mixture is smooth and well combined.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cherry tomatoes, zucchini, yellow squash, salt, and black pepper. Cook until the vegetables are tender, about 5 minutes.
- Drain the pasta and return it to the pot. Add the pesto and stir to coat the pasta evenly. Add the cooked vegetables and stir to combine.
- Serve the pesto pasta primavera hot and garnished with additional grated Parmesan cheese, if desired.
This delicious and healthy pesto pasta primavera is a perfect way to enjoy the taste of summer all year round. The creamy pesto sauce, made with fresh basil, Parmesan cheese, pine nuts, and garlic, is combined with al dente pasta and a colorful mix of cherry tomatoes, zucchini, and yellow squash. Whether you're looking for a quick and easy weeknight dinner or a special occasion meal, this dish is sure to satisfy. So why wait? Try this recipe today and enjoy the irresistible flavors of Pesto Pasta Primavera!
