Description
Indulge in a vibrant Spring Pesto Pasta, bursting with fresh basil, colorful veggies, and a light, flavorful sauce. This delightful dish is perfect for any occasion!
Ingredients
Scale
- 8 oz pasta (spaghetti or fusilli)
- 2 cups fresh basil leaves
- 3 garlic cloves
- 1/4 cup pine nuts (toasted)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- Seasonal veggies (e.g., cherry tomatoes, asparagus)
Instructions
- Boil salted water in a large pot. Cook pasta until al dente (8-10 minutes).
- While the pasta cooks, blend basil, garlic, pine nuts, lemon juice, and Parmesan in a food processor. Slowly add olive oil until smooth.
- In the last two minutes of cooking, add seasonal veggies to the pasta.
- Drain pasta and veggies (reserve some starchy water). Mix with pesto sauce in a large bowl, adding reserved water for desired creaminess.
- Serve warm, garnished with extra cheese or nuts if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg