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PESTO PASTA PRIMAVERA

This pasta dish is made with an assortment of colorful veggies and a light garlicky pesto sauce. It’s the perfect meal to serve as spring arrives. Primavera actually means “springtime” in Italian. Pasta primavera is not a traditional Italian dish, but actually

an American classic that first appeared in New York in the 1970’s. This version is much lighter than the original recipe and one of my favorite ways to eat pasta.

I like to use red onion, grape tomatoes, squash, peppers and asparagus, but any combination of your favorite veggies can be used. Broccoli, mushrooms, carrots and peas would also be wonderful. The different colors make for a beautiful presentation.

I prefer linguine noodles in this dish, but any pasta will work just fine. The sauce will be very thin when you add your pasta and roasted veggies to it, but once you add the grated parmesan and toss everything together it will thicken up a bit. You may need to add additional salt depending on the type of broth that you use. Adjust according to your taste.

Serve bowls of this beautiful pesto pasta primavera topped with extra parmesan cheese and parsley with some garlic bread sticks on the side.

Ingredients

16oz Linguine (or pasta of choice)

• 6 Tbsp Extra Virgin Olive Oil, divided

• 1 medium red onion, sliced

• 1 cup of grape tomatoes

• 2-3 cups of your favorite veggies, sliced (I use yellow squash, bell peppers, asparagus)

• 1 Tbsp Italian seasoning

• 1 tsp Seasoned salt (more to taste)

• 1 tsp Ground black pepper (more to taste)

• 2 Tbsp butter

• 2 Tbsp minced garlic

• 4 Tbsp Basil pesto (I like Classico)

• 1 cup chicken broth (or veggie broth)

• 1 cup reserved pasta water

• 1 cup grated parmesan cheese (plus more for topping)

• Fresh or dried parsley for garnish

Directions

1) Preheat oven to 400 degrees

2) Cook linguine in salted water according to package directions. Reserve 1 cup of pasta water and then drain pasta in a colander. Toss with 2 Tbsp extra virgin olive oil and set aside.

3) On a foil lined sheet pan, add all of your sliced veggies. Drizzle with 4 Tbsp extra virgin olive oil, season with italian seasoning, seasoned salt & ground black pepper. Toss to combine well and spread out evenly on pan.

4) Roast veggies in the oven for about 10 minutes or until desired tenderness.

5) While veggies are roasting, melt butter over medium heat in the same pot that you cooked your pasta. Add garlic and basil pesto, stirring quickly for about 30 seconds.

6) Pour in chicken broth and reserved pasta water and bring to a simmer.

7) Add cooked linguine and roasted veggies to the pot and toss everything together. (Sauce will be thin).

8) Remove from heat.

9) Add grated parmesan, toss again and taste, adding additional salt and pepper if needed.

10) Serve immediately topped with more grated parmesan cheese and parsley.

This recipe serves 6-8.

BEEFY TACO

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