Description
This Spring Vegetable Pasta Primavera with Basil Pesto is a fresh, colorful, and comforting dish made with seasonal vegetables, al dente pasta, and a vibrant homemade basil pesto. It’s light yet satisfying and perfect for spring and summer meals.
Ingredients
Scale
- 400 g pasta
- 1 zucchini, sliced
- 1 bunch asparagus, chopped
- 1 cup fresh peas
- 1 cup cherry tomatoes, halved
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Blanch the zucchini, asparagus, and peas briefly, then set aside.
- Blend basil, garlic, pine nuts, Parmesan, and olive oil into a rustic pesto.
- Drain pasta, reserving some pasta water.
- Toss pasta with pesto, vegetables, and a splash of pasta water.
- Finish with lemon zest, extra cheese, and olive oil before serving.
Notes
Use any seasonal vegetables you love. Store leftovers in the fridge for up to 3 days and reheat gently with olive oil or water.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 15 mg