🌿🍝🥕 Creamy Pesto Pasta with Spring Vegetables 🌿🍝🥕
A vibrant and flavorful pasta dish showcasing the best of spring's bounty, all coated in a luscious creamy pesto sauce.
🧾 Ingredients (Serves 2-3)
8 oz pasta (penne, rotini, or your favorite shape)
1 tbsp olive oil
1 cup spring vegetables, such as asparagus (cut into 1-inch pieces), peas (fresh or frozen), and baby carrots (halved or quartered)
2 cloves garlic, minced 🧄
½ cup prepared pesto (store-bought or homemade)
½ cup heavy cream
¼ cup grated Parmesan cheese 🧀
Salt and freshly ground black pepper to taste
Optional garnishes: Fresh basil leaves, extra Parmesan cheese, pine nuts
🔥 Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the spring vegetables and minced garlic. Sauté for 3-5 minutes, or until the vegetables are tender-crisp.
Reduce the heat to low. Stir in the pesto and heavy cream into the skillet with the vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through.
Add the drained pasta to the skillet with the creamy pesto sauce and vegetables. Toss to coat everything evenly. If the sauce seems too thick, add a little of the reserved pasta cooking water until it reaches your desired consistency.
Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Divide the creamy pesto pasta with spring vegetables among bowls. Garnish with fresh basil leaves, extra Parmesan cheese, and pine nuts, if desired.
✨ A delightful and easy way to enjoy the fresh flavors of spring!
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