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Welcome to the vibrant world of Pesto Primavera Pasta Delight, a dish that embodies the essence of healthy, plant-based eating. This delightful pasta dish is not only visually appealing with its array of colorful vegetables but is also packed with flavor and nutrition. Perfect for any occasion—whether you’re hosting a casual family dinner or celebrating a special gathering—Pesto Primavera Pasta Delight offers a fresh and satisfying meal that everyone will love.

Pesto Pasta with Summer Veggies

Dive into the colorful world of Pesto Primavera Pasta Delight, a delicious vegan dish that's as nourishing as it is beautiful. Bursting with fresh vegetables and enriched with homemade pesto, this recipe is perfect for any occasion. Customize it with seasonal produce for a unique twist while enjoying the health benefits of basil, healthy fats, and a variety of vitamins. Discover how to create a satisfying, plant-based meal that everyone will love!
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Ingredients
  

10 oz pasta (your choice: spaghetti, penne, or fusilli)

2 cups fresh basil leaves

1/2 cup pine nuts (toasted)

1/2 cup Parmesan cheese (grated)

2 cloves garlic (minced)

1/2 cup extra virgin olive oil

Salt and pepper to taste

1 zucchini (sliced into half-moons)

1 bell pepper (sliced, any color)

1 cup cherry tomatoes (halved)

1 cup asparagus (cut into 1-inch pieces)

1 medium yellow squash (sliced into half-moons)

1/4 teaspoon red pepper flakes (optional)

Fresh lemon juice (squeeze for extra flavor)

Fresh basil leaves (for garnish)

Instructions
 

Cook the pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Set aside.

    Make the pesto: In a food processor, combine the basil leaves, toasted pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. With the food processor running, slowly add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste. If the pesto is too thick, add a bit of the reserved pasta water to reach your desired consistency.

      Sauté the veggies: In a large skillet, heat a tablespoon of olive oil over medium heat. Add zucchini, bell pepper, asparagus, and yellow squash. Sauté for about 5-7 minutes, or until they're tender yet still crisp. Add cherry tomatoes and cook for an additional 2-3 minutes. If desired, add red pepper flakes for a bit of heat.

        Combine pasta and veggies: In the skillet with the veggies, add the cooked pasta and pesto. Toss to combine, adding in reserved pasta water as needed to help coat everything evenly.

          Finish and serve: Squeeze fresh lemon juice over the pasta and give it one last toss. Adjust the seasoning with salt and pepper if necessary. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4