Pasta Primavera

Cook the pasta

Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package instructions until al dente, then scoop out about ½ cup of pasta water before draining — this starchy liquid is key to bringing the sauce together.

Sauté the vegetables

While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the carrot first and cook for 2 minutes, then add the courgette and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender but still hold their colour and a little bite. Season well with salt and black pepper.

Combine and finish

Reduce the heat to medium-low and add the drained pasta to the pan with the vegetables. Spoon in the pesto and toss everything together, adding pasta water a splash at a time until the pesto loosens into a silky sauce that coats every strand. Taste and adjust seasoning.

Serve

Divide between warmed bowls and finish with a generous shower of finely grated parmesan and a crack of black pepper. Serve immediately.