Vegetable Pesto Pasta
Vegetable pesto pasta combines tender pasta, pesto, asparagus, mushrooms and red bell pepper for a quick spring or summer meal. It's easy enough for busy weeknights but colorful enough to serve to guests.
Equipment
- 1 pasta pot
- 1 large skillet
Ingredients
- 6 ounces pasta
- 1 tablespoon olive oil
- 1 red bell pepper large dice
- 12 ounces trimmed asparagus 2 inch pieces
- 8 ounces baby bella or white mushrooms thickly sliced
- ½ cup basil pesto homemade or store bought
- ½ cup heavy whipping cream
- ¼ cup parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil.
- While the water heats, prepare the vegetables and grate the parmesan cheese if needed. In a small bowl, stir together the basil pesto and heavy cream. Set aside.
- Cook the pasta according to the package directions.
- While the pasta is cooking, heat 1 tablespoon of oil in a large skillet over medium high heat.
- Add the red bell pepper to the hot skillet and cook for 2 minutes, stirring occasionally. Add the asparagus and cook for 2 more minutes. Stir in the mushrooms and cook until all of the vegetables are crisp tender.
- Drain the pasta and return it to the pot. Add the pesto mixture and Parmesan cheese, stirring until the pasta is evenly coated. Fold in the cooked vegetables and stir until well combined. Garnish with additional parmesan cheese if so desired. Serve and enjoy!
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