Pesto Pasta
Packed with spring veggies and bold flavor, this quick weeknight pasta is a lighter take on the classic pasta primavera. Use store bought or homemade pesto.
What You’ll Need
1 lb pasta of any shape
1 cup snap peas, roughly chopped
2 - 3 small zucchini, chopped
⅓ cup basil pesto
⅓ cup farmer’s cheese or ricotta
⅓ cup grated Parmesan or Romano cheese, divided
1 Tablespoon olive oil
Salt & pepper, to taste
How to Make It
Bring salted water to a boil in a large lidded pot. Cook pasta to al dente, according to package instructions.
While pasta cooks, heat olive oil in a large skillet. Add peas and zucchini and saute until tender but not browned. Set aside.
Just before draining the pasta, scoop out 1 cup of pasta water. Then proceed to drain the pasta.
Return the pasta to the pot with the vegetables, pesto, farmer’s cheese/ricotta, half the parmesan/romano, and a splash of pasta water. Stir to coat pasta, adding additional splashes of pasta water as needed to create a shiny, silky sauce.
Serve immediately topped with the remaining Parmesan/Romano cheese and freshly ground black pepper.
