This bright Aggie's Kitchen Spring Vegetable Pasta with Pesto is a great way to enjoy the fresh flavors of the season. Tossed in a tasty pesto sauce, tender pasta is served with bright green asparagus, sweet cherry tomatoes, and peas. This dish is light and filling, and it's great for a quick dinner during the week or a leisurely meal on the weekend.
Ingredients: 8 ounces pasta penne, fusilli, or your choice. 1 cup fresh or frozen peas. 1 cup asparagus, trimmed and cut into 1-inch pieces. 1 cup cherry tomatoes, halved. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.
Instructions: Follow the directions on the package to cook the pasta until it is al dente. Just before it's done cooking, add the peas and asparagus. Save 1/4 cup of the pasta water, and then drain the vegetables and pasta. Warm up the olive oil in a big pan over medium-low heat. For about two to three minutes, or until slightly softened, add the cherry tomatoes. Put cooked pasta, vegetables, and cherry tomatoes in the pan. Add the pesto sauce and stir it in. If the sauce gets too thick, add the pasta water that you saved. Add pepper and salt to taste. Add one to two more minutes of cooking and keep going until everything is hot. Grate some Parmesan cheese on top and serve hot. Have fun!
Prep Time: 15 minutes
Cook Time: 15 minutes
Keller Brock

















