Skip to main content

Peas and Pesto Pasta Primavera

  • 428
    CALORIES
  • 53.0G
    CARBOHYDRATE
  • 13.0G
    PROTEIN
  • 19.0G
    FAT
Share
Print

Ingredients

Ingredients for 8 people

  • 1 box Barilla® Penne
  • 3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus,
    cut into bite-size pieces
  • 1 1/2 cups fresh shelled peas
  • 2 6.3-ounce jars Barilla® Traditional Basil Pesto
  • 1/4 cup half-and-half or whole milk*
  • 1/2 cup grated Parmesan cheese

Made with

Blue Box Penne

Penne


Instructions

  1. 1
    Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
  2. 2
    Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
  3. 3
    Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half to a low simmer.
  4. 4
    Add pasta to the sauce in pot; heat through.
  5. 5
    Serve topped with Parmesan cheese.
  6. 6
    Customize it: Customization is clutch when it comes to making meals to please even the pickiest eaters. With this dish, any fresh vegetable mixture will do.

    *Or reserve 1/4 cup pasta water and use in place of half-and-half or whole milk.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies