Back in May, I shared my recipe for Spinach and Mushroom Salad with Creamy Poppyseed Dressing, shown above. Today, I thought it would be a great time to feature the other recipe from this photo, Pasta Primavera with Fresh Pesto Sauce.
Gardens are in full bloom almost everywhere right now, so this is a wonderful, versatile recipe to enjoy again and again. Vary the veggies you use, to include some of your own personal favorites and of course, to use up what’s ready for picking. Quick to make, colorful, elegant and delicious.
Happy Cooking and Blogging. 🙂
PASTA PRIMAVERA WITH FRESH PESTO SAUCE
This colorful pasta dish is great to make when the garden is brimming with fresh veggies and herbs. Vary your choice of vegetables if you like, to include your own particular favourites. . Vegan-friendly without the cheese or use vegan-type Parmesan if available. The Parmesan does add a nice flavor boost and texture.
Serves 4 generously.
½ C. fresh basil leaves
3 T. chopped fresh parsley
3 garlic cloves (or more to taste)
1 T. fresh lemon juice
4 T. pine nuts
1/3 C. light or regular extra virgin olive oil
½- 1 teas.sea salt (opt.)
1/8-1/4 teas. freshly-ground pepper, to taste
In a food processor, puree the basil leaves, parsley, garlic. lemon juice and pine nuts. Gradually pour in the olive oil, continuing to blend, forming a thick sauce. Add a bit more oil if necessary. Season to taste and set aside.
PASTA AND VEGETABLES:
200-250 grams uncooked fettucini or linguine pasta (try flavoured varieties for a change such as spinach, lemon pepper or tomato)
2 T. olive oil
1 medium onion, diced (preferably a sweet variety)
1 C. broccoli florets or chopped asparagus
1 large sweet red pepper, cut in strips
1 C. (bite-sized cut) green or yellow beans
1 C. sliced white mushrooms
Garnish: freshly-grated Parmesan cheese (optional)
In a large pot of boiling salted water, cook pasta to desired tenderness, rinse, drain and set aside.
While the pasta is cooking, heat the 2 T. of olive oil in a large frypan or wok over medium-high heat. Add all the vegetables except the mushrooms and stir-fry for 5 minutes. Add mushrooms and continue to cook for 2 more minutes. (Veggies should be cooked but still crisp). Remove from heat. Add pesto and pasta to the vegetable mixture and stir to combine thoroughly. Cover and heat through over low heat for about 2 minutes, just to heat through. Adjust seasoning if desired. Garnish with fresh Parmesan cheese and serve.
Adapted from the original recipe in: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved..