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Pesto pasta feels extra summery with a few sun-loving veggies. You can quickly sauté zucchini, bell pepper, and tomatoes, before tossing the pasta and pesto directly into the same pan.
What You Get
Pasta
Zucchini
Bell pepper
Cherry tomatoes
Garlic
Pistachio pesto
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Olive oil
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Step 1
Bring a pot of salted water to a boil. Add the pasta and cook until just al dente, 9 to 11 minutes or according to package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Toss with a drizzle of olive oil to prevent the noodles from sticking together and set aside.
Step 2
Meanwhile, slice the zucchini into half moons. Remove the seeds from the bell pepper and roughly chop. Rinse the cherry tomatoes, remove the tops, and cut the cherry tomatoes in half. Chop 1 clove garlic.
Step 3
In a deep sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the zucchini and bell pepper and sauté until nearly tender, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Fold in the cherry tomatoes last and stir to warm through. Season everything with salt and pepper.
Step 4
When the pasta is ready, add it to the pan with the summer vegetables, along with half of the pesto, half of the cheese, and the reserved pasta water. Season with salt and pepper and toss to coat.
Step 5
Heap the pasta on plates, sprinkle with the remaining cheese, grind with pepper, and serve warm.
Contains: milk, eggs, tree nuts, wheat.