Pesto Pasta Primavera: Vibrant and Delicious

Embark on a culinary journey with this delightful Pesto Pasta Primavera. As the aroma of fresh basil fills your kitchen, you know you’re in for a treat. Elizabeth Rodriguez, the maestro behind this recipe, has carefully curated a dish that not only pleases the eyes with its vibrant colors but also tantalizes the taste buds with a burst of flavors.

Ingredients

• 8 oz. penne pasta
• 1 cup cherry tomatoes, halved
• 1 zucchini, thinly sliced
• 1 bell pepper, diced
• 1/2 cup black olives, sliced
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan cheese, grated
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a blender, combine fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth to create the pesto sauce.
3. In a large pan, sauté zucchini, bell pepper, and cherry tomatoes until just tender.
4. Combine cooked pasta, sautéed vegetables, and pesto sauce in the pan. Toss until well coated.
5. Top with black olives, toasted pine nuts, and additional Parmesan cheese.
6. Season with salt and pepper to taste. Serve immediately and enjoy!

Total Time: 35 minutes

Yield: 4 servings

Pesto Pasta Primavera is not just a meal; it’s a celebration of flavors. The combination of fresh veggies, aromatic herbs, and a luscious pesto sauce creates a dish that’s as pleasing to the eyes as it is to the palate. Whether you’re a seasoned chef or a kitchen novice, this recipe is a testament to the joy that cooking and savoring good food bring to our lives.

Nutritional Information (per serving): Calories: 380 kcal, Carbohydrates: 45 g, Protein: 12 g, Fat: 18 g

Conclude your day with a plate of Pesto Pasta Primavera, and let the vibrant colors and delicious flavors transport you to a culinary paradise crafted by Chef Elizabeth Rodriguez.