With fresh Basil in season, what better time to make a delicious, creamy Pesto pasta?
Pesto pasta has always been one of my favorite, go-to summer recipes. It’s fresh, simple and so flavourful!
Did I mention it’s also easy to make?
Let’s get started, here’s what you’ll need:
- 250g Spaghetti
- 250g of broccoli cut into florets
- 1 bunch Asparagus
- 1 tbs minced garlic
- 1 cup freshly made pesto
- 1 tbs Pine nuts
- 1 tsp Italian herbs
- 1/2 veg.stock cube
- 1/4 cup grated Parmesan
- 5-6 cherry tomatoes (halved)
- basil leaves (for garnishing)
- 3-4 tbs olive oil
First, clean and chop the vegetables and keep aside. Boil some spaghetti – with a pinch of salt and oil – until al dente.
Once the pasta is cooked, drain and reserve some pasta water.
Next, in a large pan, heat 3-4 tbs of olive oil. Add chopped garlic and pine nuts to it.
Sauté and add veg.stock cube and pesto sauce to it.
Sauté and add the vegetables.
Give a quick stir and add salt to taste, freshly ground pepper, Italian herbs and stir well.
Add the reserved pasta water and cook for 3-4 mins. Now, add the spaghetti and toss over low heat until well combined.
Transfer to a serving dish and garnish with halved cherry tomatoes, fresh basil leaves and grated Parmesan.
Serve warm. Bon Appétit!