Let’s get creative… time to step up your culinary game and impress your friends and family with this seasonal Spring Vegetable Pesto Pasta! Simple enough that anyone can make it and tasty enough to leave them wanting more. This crowd pleaser and party favorite is one recipe you’ll want to keep handy in your arsenal of delicious dinners.
Spring Vegetable Pesto Pasta
Let's start by getting all the ingredients together. For this particular pasta dish we'll need 9 ounces of fettuccine, 2 tablespoons of olive oil, 2 cups of grape tomatoes, 1 cup of reduced- sodium chicken broth, 1 cup of frozen petite sweet peas, 1/4 cup of olive oil based pesto (or homemade if you like!), 1 teaspoon of red pepper flakes, 1/2 cup of grated parmesan cheese, 1/4 teaspoon of freshly ground black pepper and 1/3 cup of thinly sliced fresh basil leaves.
Bring a large pot of salted water to a boil over high heat and then add the fettuccine pasta. Cook until the pasta is al dente, about 10 minutes. Drain the pasta and set aside in a bowl.
Next, heat the 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the grape tomatoes and cook, stirring occasionally, for 5 minutes. Add the chicken broth, sweet peas and pesto to the skillet and simmer for an additional 5 minutes.
Stir the cooked fettuccine into the vegetable mixture. Mix in the red pepper flakes. Gradually mix in the Parmesan cheese, stirring until the cheese is melted. Season with black pepper, to taste. Garnish with the fresh basil leaves before serving. Enjoy!
Pasta with Pesto & Veggies & Antigal's Uno Malbec
For this delicious dish you'll need 10 ounces of linguine (or any type of long pasta you like!), 1/3 cup of light pesto, 2 tablespoons of olive oil, 2 cloves of garlic (minced), 2 cups of grape tomatoes, 1/2 cup of reduced-sodium chicken broth, 1/3 cup of sliced black olives, and some freshly grated parmesan cheese to top it all off!
In a large pot of boiling salted water add the pasta and cook until al dente, about 10 minutes. Drain and set aside in a separate bowl.
In a large skillet heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, chicken broth and cook, stirring occasionally, for 5 minutes. Add pesto, olives and cooked pasta to the pot and stir to combine. Simmer for an additional 5 minutes.
Divide the pasta among 4 plates and top with the freshly grated Parmesan cheese. Serve with a glass of Antigal’s Uno Malbec and ENJOY!
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