Peas and Pesto Pasta Primavera

Blue Box Penne

Made with

Barilla Penne

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Prep
Cook
Skill
Casual


428
CALORIES
19g
TOTAL FAT
53g
TOTAL CARBOHYDRATE
13g
PROTEIN

Ingredients 8 Servings

  • 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® Rustic Basil Pesto
  • 1/4 cup half-and-half or whole milk*
  • 1/2 cup grated Parmesan cheese

Instructions

  • 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 Traditional 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.
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