Pesto Pasta Primavera is a vibrant and flavorful one-pot pasta dish filled with seasonal vegetables, tossed in basil pesto, and finished with creamy goat cheese.
– 12 ounces dried short pasta (penne, fusilli, gemelli, casarecce, etc.) – extra-virgin olive oil – 3 large cloves garlic, peeled – 1 bunch asparagus, tough ends discarded, cut into 2-inch pieces – 1 cup sugar snap peas – 1/2 cup frozen peas
– 5 green onions, outer skin peeled and sliced into 1-inch pieces (I discard the last 2-inches of green) – kosher salt and freshly ground black pepper – 1/3 cup basil pesto, store-bought or homemade (you may need a little more, to taste) – 1/3 cup goat cheese crumbles
Boil Pasta: Cook dried short pasta in salted water until al dente, then drain.
Sauté Garlic: Heat olive oil and sauté sliced garlic until fragrant, about 30 seconds.
Cook Vegetables: Add asparagus and sugar snap peas, cooking for 2 minutes, then add frozen peas and green onions, cooking for 1 more minute.
Combine Pasta and Veggies: Transfer cooked pasta directly into the sauté pan with vegetables, seasoning with salt and pepper.
Add Pesto and Goat Cheese: Stir in basil pesto to coat the noodles, then drizzle with olive oil and sprinkle with goat cheese before tossing to combine.
Garnish and Serve: Finish with lemon zest, fresh basil or mint, grated parmesan, and flaky salt before serving in a bowl. Enjoy!