This dish is spring in a bowl! Perfect for a weekend meal, or a feast for many! I recently made this for the Easter meal pasta course and everyone raved about it. It’s so light that it doesn’t fill you up, unless you get seconds of course! The best part is you can use whatever fresh spring vegetables you have in season!
Ingredients
Homemade pasta
Primavera sauce
About 5 medium tomatoes quartered
Fresh peas shelled
1 medium zucchini sliced and quartered
1 yellow squash sliced and quartered
1 clove garlic sliced
¼ white wine
1 c vegetable stock
¼ t red chili flakes
Fresh basil pesto
2 c fresh basil leaves
2 cloves garlic
¼ c pine nuts
½ c freshly grated pecorino Romano cheese
s&p to taste
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a bowl and mix in the cheese.
Sauté the garlic in olive oil for about a minute but not until brown. Add in the vegetables, chili flakes, and S&P to taste. Add wine and cook down on low. Add in stock. Cook the pasta (about 3 minutes) and add to the pan to coat the pasta in the sauce with the vegetables. Toss in a few tablespoons of the pesto and serve in a big bowl, with extra pesto and grated cheese for condiments on the table.
You can save the unused pesto in the refrigerator to use on something else (fresh cooked fish is a good idea!)
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