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Fresh Wholesome Pesto Pasta Primavera

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A quick and easy pesto pasta primavera featuring fresh garden veggies and homemade basil pesto, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, farfalle, or spaghetti)
  • 2 cups packed fresh basil leaves (about 50 grams)
  • 1/4 cup (30 grams) pine nuts, lightly toasted (can substitute walnuts or almonds)
  • 2 cloves garlic, peeled and minced
  • 1/2 cup (50 grams) freshly grated Parmesan cheese
  • 1/2 cup (120 ml) extra virgin olive oil, plus 1 tablespoon for sautéing veggies
  • 2 small-medium zucchini, sliced into half-moons
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 cup (100 grams) snap peas, trimmed
  • 1 tablespoon fresh lemon juice
  • Salt and freshly cracked black pepper to taste
  • Optional: red pepper flakes, fresh parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of pasta and cook according to package instructions until just al dente, about 9–11 minutes. Reserve 1 cup (240 ml) of pasta water before draining. Drain pasta and set aside.
  2. While pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup (30g) pine nuts and toast, stirring frequently, for 3-4 minutes or until golden and fragrant. Remove from heat to cool.
  3. In a food processor, combine 2 cups packed fresh basil leaves, toasted pine nuts, 2 minced garlic cloves, 1/2 cup (50g) freshly grated Parmesan, and 1/2 cup (120 ml) extra virgin olive oil. Pulse until smooth but still slightly textured. Season with salt and pepper to taste.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced zucchini and cook for about 3 minutes until slightly tender but still crisp. Add 1 cup halved cherry tomatoes and 1 cup snap peas, cooking for another 2-3 minutes until veggies are heated through but vibrant. Season lightly with salt and pepper.
  5. Add the drained pasta to the skillet with the veggies. Pour in the pesto and toss gently to coat everything evenly. If the mixture feels dry, slowly add reserved pasta water, a few tablespoons at a time, until you reach a silky consistency.
  6. Stir in 1 tablespoon fresh lemon juice to brighten the dish. Taste and adjust seasoning if needed. Serve immediately, garnished with extra Parmesan or fresh parsley if desired.

Notes

Do not overcook the veggies; keep them tender but crisp. Toast pine nuts for extra flavor. Reserve pasta water to adjust pesto sauce consistency. Use fresh basil for best flavor. Gluten-free pasta can be used as a substitute.

Nutrition

Keywords: pesto pasta, primavera, garden veggies, healthy pasta, homemade pesto, quick dinner, vegetarian, gluten-free option

Find it online: https://evabake.com/fresh-wholesome-pesto-pasta-primavera-recipe-easy-healthy-garden-veggies/