pesto pasta primavera

Name: Pesto Pasta Primavera
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 1 tablespoon(s) olive oil; 1 bunch(es) leeks, cleaned and sliced; 1 bunch(es) asparagus, trimmed and cut into 1-inch pieces; 1 pound(s) farfalle pasta; 1/2 cup(s) ricotta cheese; 6-7 ounce(s) pesto; 1 cup(s) frozen green peas, thawed

4 Pinches

Mikekey *

Seattle, WA

Updated on Mar 21, 2024

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

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prep time 15 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 tablespoon olive oil
1 bunch leeks, cleaned and sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 pound farfalle pasta
1/2 cup ricotta cheese
6-7 ounces pesto
1 cup frozen green peas, thawed

How To Make pesto pasta primavera

Step 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.

Step 2

Boil water and cook pasta according to package directions. Reserve ½ cup of pasta water, then drain the pasta in a colander.
Step 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.
Step 4

Add the leeks, asparagus, and thawed peas to the pasta and toss gently.
Step 5

Serve.
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