Pesto Pasta with Spring Vegetables
Tender pasta tossed with basil pesto, crisp-tender asparagus, and sweet peas.
Dietary: Vegetarian, Pescatarian, Halal, Kosher
Allergens: Dairy, Wheat, Tree nuts
This bright, herby pasta pairs store-bought or homemade pesto with quickly blanched asparagus, peas, and cherry tomatoes for a fresh weeknight dinner. A splash of starchy pasta water loosens the sauce so it clings to every noodle, and a shower of Parmesan finishes the dish. It's light enough for a spring lunch but satisfying enough for dinner.
Ingredients
- 12 ounces fusilli or penne pasta
- 1 cup basil pesto
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes, halved
- 1/2 cup reserved pasta cooking water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
Bring a 6-quart saucepan of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 10 to 12 minutes.
-
During the last 3 minutes of cooking, add the asparagus and peas directly to the pasta pot to blanch.
-
Reserve 1/2 cup of the pasta cooking water, then drain the pasta and vegetables in a colander.
-
Return the pasta and vegetables to the pot. Add the pesto, olive oil, and half of the reserved pasta water, tossing to coat evenly.
-
Add more reserved pasta water as needed, a tablespoon at a time, until the sauce coats the pasta in a light, glossy layer.
-
Fold in the cherry tomatoes, lemon zest, salt, and black pepper.
-
Divide among bowls and top with grated Parmesan cheese before serving.