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Garden Green Pesto Pasta

Pesto is so versatile and a great way to brighten up any pasta dish. This one features some amazing veggie options.

Servings: 2   |    Prep: 10 mins   |    Cook: 10 mins

Ingredients

5 oz DaVinci Penne pasta
1/2 medium-sized zucchini, finely sliced
5 oz asparagus, chopped into 3-4cm long pieces
3 oz peas
1 tbsp DaVinci olive oil
2 tbsp Pesto
2 cloves garlic, minced
Handful of basil leaves (optional)
1/4 tsp salt
Pinch of black pepper

Directions

1. Boil the pasta in salted water. For cooking time follow the instructions on the pasta packaging.
2. Rinse the pasta with ice-cold water and drain thoroughly, shaking through a sieve to remove any excess liquid, set aside.
3. Heat the olive oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in color.
4. Add the zucchini, asparagus and peas, cook for 3 minutes, stirring frequently.
5. Add in the pasta and pesto sauce, season with salt and pepper, stir well and cook for another 3 minutes.
6. Garnish with the remaining basil leaves to serve.

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