Pesto pasta with summer vegetables (Broccoli and Asparagus)

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!

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