Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
Meanwhile, in a large pot bring the Rustic Basil Pesto and half-and-half to a low simmer.
Add pasta to the sauce in pot; heat through.
Serve topped with Parmesan cheese.
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.
