Spring Pasta with Basil Pesto

Skill

Makes

4 Servings

Spring Pasta with Basil Pesto

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Spring Pasta with Basil Pesto

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Directions

Item No. 321604
Penne Rigate
Penne Rigate
$4.95
Item No. 573934
Basil Pesto
Basil Pesto
$8.50

Ingredients

  • 1 pound Montebello Penne Rigate
  • 1 zucchini, cut into bite-size pieces
  • 1 bunch asparagus, cut into inch-long pieces
  • 2 cups spinach leaves, washed
  • 4 Tablespoons Stonewall Kitchen Basil Pesto
  • 1/2 cup peas
  • 1/4 cup cherry tomatoes, halved
  • Extra Virgin Olive Oil
  • Salt and pepper to taste
  • shaved parmesan cheese, for garnish

Directions

  1. Cook pasta according to directions on box and drain, reserving 2 - 4 Tablespoons of pasta water.
  2. Heat a large pan on medium-high heat and add 1 tablespoon olive oil. Add zucchini, asparagus and spinach and sauté just until tender, about 2 minutes.
  3. Add cooked pasta and Basil Pesto, adding reserved pasta water if needed to coat well. Add in peas and tomatoes and toss again.
  4. Divide pasta into four large bowls and finish with parmesan cheese. Serve alongside a warm, crusty baguette and a fresh spring salad.