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Pesto Pasta with Summer Vegetables

2399
3 servings

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Pesto Pasta with Summer Vegetables

Product Details

Active time: 15 min, Total time: 15 min, 3 servings

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.

Available for Delivery

About The Producer

Good Eggs Meal Kits
San Francisco, CA
The Good Eggs team is here to bring you simple, delicious, and absurdly fresh eats—now made a little easier with Good Eggs meal kits.Read more