Creamy Pesto Pasta Primavera
This creamy pesto pasta primavera is loaded up with crisp, vibrant produce like broccoli, carrots, bell peppers, and zucchini, that are tossed together with tender pasta in an easy and lightly creamy pesto sauce. Top with your favorite protein or enjoy as a vegetarian side or main dish.
Servings: 6
Ingredients
Pesto Pasta Primavera
- 16 oz garden rotini or other pasta
- 1 Tbsp extra virgin olive oil
- 2 c raw broccoli, cut into small florets
- 1 medium carrot, julienned
- 1 red bell pepper, coarsely chopped
- 1 medium zucchini, coarsely chopped
- 1 c cherry tomatoes, halved
- 2 garlic cloves, minced
- ½ c frozen peas
- salt and pepper, to taste
- ¼ c Parmesan cheese, grated (optional garnish)
- 2 Tbsp fresh basil, chopped (optional garnish)
Creamy Pesto Sauce
- 1½ c fresh basil, packed
- 1 c fresh spinach, loosely packed
- ¼ c freshly grated Parmesan cheese
- 2 Tbsp pine nuts or walnuts, lightly toasted
- 2 medium garlic cloves
- ⅓ c extra virgin olive oil
- 2 Tbsp butter (we prefer plant-based or reduced fat butter)
- ⅔ c 2% milk or unsweetened almond milk
- 1 Tbsp unbleached all-purpose flour
- salt and pepper, to taste
- ½ c reserved pasta water, to thin
Instructions
- Make the pesto base: in a food processor, combine the basil, spinach, Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped. Add the olive oil and blend until smooth, about 30 seconds to 1 minute. Set aside.
- Make the pasta: bring a large sauce pot of water to a boil. Add the rotini and cook according to package directions until al dente, about 7 to 8 minutes. Reserve ½ cup of pasta water. Drain the pasta. Return the pasta to the pot and set aside.
- Cook the veggies: while the pasta is cooking, heat the oil in a large frying pan over medium-high heat. Once the oil is hot, add the broccoli and carrots. Saute 3 to 4 minutes. Add bell peppers and saute another 2 to 3 minutes. Add the zucchini, tomatoes, and garlic. Cook another 2 minutes before adding the frozen peas. Cook another 2-3 minutes, or until the peas are warm and the zucchini is tender. Season with salt and pepper, to taste. Remove from heat.
- Make the creamy pesto: melt the butter in a small saucepan on medium heat. Whisk in the flour into the milk and add to the saucepan. Whisk until the sauce thickens. Remove from heat and stir in pesto. Season with salt and pepper, to taste.
- Combine ingredients & serve: combine the cooked pasta, vegetables, and creamy pesto in the pot used to cook the pasta. Mix well to incorporate. If the sauce is too thick, use some of the reserved pasta water to thin the sauce to the desired consistency. Divide the pasta among bowls and garnish with fresh basil and additional Parmesan cheese, if desired.
Notes
- If you prefer to use store-bought pesto or another prepared pesto, sub in 1/3 cup of your desired pesto into step 4 and skip step 1.