Real Recipes From Real Home Cooks ®

pesto pasta primavera

Recipe by
Mikekey *
Seattle, WA

This uses commercial pesto or your own favorite. Pasta may be served warm or chilled.

yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For pesto pasta primavera

  • 1 Tbsp
    olive oil
  • 1 bunch
    leeks, cleaned and sliced
  • 1 bunch
    asparagus, trimmed and cut into 1-inch pieces
  • 1 lb
    farfalle pasta
  • 1/2 c
    ricotta cheese
  • 6-7 oz
  • 1 c
    frozen green peas, thawed

How To Make pesto pasta primavera

  • 1
    Heat 1 tablespoon extra-virgin olive oil in a sauté pan over medium heat. Sauté leeks and asparagus until just softened, about 5 minutes. Set vegetables aside.
  • 2
    Boil water and cook pasta according to package directions. Reserve ½ cup of pasta water, then drain the pasta in a colander.
  • 3
    Return pasta to the empty pot. Add the ricotta cheese and pesto (to taste) and toss to coat. Use reserved pasta water, as needed, to achieve desired consistency.
  • 4
    Add the leeks, asparagus, and thawed peas to the pasta and toss gently.
  • 5