Pesto Pasta
Community member
"Pesto is heavenly delicious, ridiculously simple to make and also really healthy. Adding loads of spring vegetables to the dish, doubles or even triples all the advantages. Although the effort might take you a quarter or so more time to prepare, but it’s worth it!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
pot (small), sieve (small), sauté pan (large), pot (large), sieve (large), bowl (for serving)
Recipes made to your taste
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Step 1/2
- 150 g green beans
- 150 g green peas
- 150 g brown mushrooms
- 150 g green zucchini
- salt
- pepper
- butter or olive oil, for cooking
- pot (small)
- sieve (small)
- sauté pan (large)
Add the green beans and green peas into a pot of boiling water. Cook for 15-20 min. Drain. Season with salt and pepper. Let cool. Heat some olive oil in a large pan. Slice mushrooms and add them to the pan. Cut zucchini into match sticks. After 3-4 min. add them to the pan and cook with mushroom for some minutes. Season with salt and pepper. Set aside to cool.
Step 2/2
- 150 g pasta
- 150 g pesto, preferably homemade
- 150 g tomatoes
- olive oil (for serving)
- Parmesan cheese (for serving)
- basil (for garnish)
- pot (large)
- sieve (large)
- bowl (for serving)
Cook the pasta in boiling water, according to its package instruction. Drain, keeping some of the cooking water in the case you will need it. Add the vegetables, pasta and pesto in a large bowl and mix until everything is nicely coated with sauce. Transfer to the serving bowl. Drizzle with some olive oil. Garnish with sliced tomatoes, grated or rinds of Parmesan and some basil leaves. Enjoy!
Enjoy your meal!
