Peas and Pesto Pasta Primavera recipe

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Ingredients

1 (16 ounce) box Barilla® Penne
3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces
1 ½ cups fresh shelled peas
2 (6.3 ounce) jars Barilla® Traditional Basil Pesto
¼ cup half-and-half or whole milk
½ cup grated Parmesan cheese

Nutrition Info

347.8 calories
carbohydrate: 51.2 g
cholesterol: 9 mg
fat: 11 g
fiber: 4.5 g
protein: 12.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 296.8 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.

  2. Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking, remove from heat and drain well.

  3. Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.

  4. Add pasta to the sauce in pot, heat through.

  5. Serve topped with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

How to get kids to eat their veggies: Swap in the ones they actually like! Customize this delicious dish, made with our Traditional Basil Pesto, to suit your picky palates.

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