Creamy Pesto Pasta with Vegetables
Veggie Lovers, rejoice! This Creamy Pesto Pasta with Vegetables is a flavor and texture explosion waiting to happen on a bed of twirly goodness.
Imagine: al dente pasta tossed in a luscious and creamy pesto sauce, bursting with fresh basil flavor. Nestled amongst the pasta are tender-crisp seasonal vegetables of your choice, adding pops of color and flavor in every bite. Every mouthful is a celebration of fresh, vibrant ingredients, perfect for a satisfying and light meal.
Here’s why you’ll love it:
- Effortlessly adaptable: The base recipe is simple, allowing you to customize it with endless vegetable combinations.
- Packed with veggies: Sneak in a healthy serving of vegetables with every delicious bite.
- Creamy comfort: The creamy pesto sauce takes this dish to the next level, creating a delightful textural contrast with the al dente pasta and crisp veggies.
**Ready to ditch the ordinary pasta and experience the magic of Creamy Pesto Pasta with Vegetables? Continue reading for the recipe below and get ready to embrace fresh flavors and textures in every delightful spoonful!
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- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
Ingredients
- 2 c of packed basil leaves + more for garnish
- juice of 1/2 lemon
- 1/4 c pine nuts
- 1/4 c grated parmesan cheese + more for garnish
- 1/4–1/3 c olive oil
- 10 stalks of green asparagus cut into 1 inch slices
- 10 stalks of white asparagus cut into 1 inch slices
- 1 sliced zucchini
- 1 c whipping cream
- 1 lb of trofie pasta
- 4 poached eggs (optional)
- salt & pepper to taste
Instructions
- In a food processor add in basil leaves & lemon juice and pulse 4-6 times. Add in pine nuts and parmesan cheese & pulse 10 times. Stop & scrape sides.
- While on low speed, slowly drizzle in olive oil to make pesto. Once combined, fold in salt & pepper and keep pesto cool.
- Add a little olive oil to large saute pan on high heat & saute asparagus & zucchini for 2-3 minutes or until slightly tender.
- Add in cream & cook for 3-4 minutes and finish by folding in the pesto. Keep warm.
- Cook the trofie noodles in a large pot of boiling salted water until al dente. Once cooked, strain & add to the large saute pan with vegetables and pesto, fold in & season with salt & pepper.
- Poach eggs by simmering salted boiling water. Gently add in egg without the shell. Cook for 2 minutes & then remove.
- Plate with pasta & veggies, top off with parmesan cheese. Add egg and cut so the yolk opens.
Keywords: Side Dish, Main Dish, Pesto, Pasta, Vegetables
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