Foodedo recipe
Pasta Primavera
Pasta Primavera is a bright, satisfying weeknight dinner packed with tender seasonal vegetables and tossed in a generous coat of herby pesto. It comes together in just 30 minutes and is endlessly adaptable to whatever's in your fridge.
Ingredients
7 items
- 300 gpasta
- 1courgettesliced
- 1bell peppersliced
- 1carrotthinly sliced
- 100 gpesto
- 40 gparmesanfinely grated
- 1 tbspolive oil
Method
4 steps
Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. Serve: Divide between warmed bowls and finish with a generous shower of finely grated parmesan and a crack of black pepper. Serve immediately.