Pesto is so versatile and a great way to brighten up any pasta dish. This one features some amazing veggie options.
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.
A delicious pasta with a sauce that is undeniable. Made with sautéd garlic, spinach, and sun dried tomatoes, make sure you have enough for seconds.
This cornbread is the best ever, but don’t take our word for it! Let the sweet fluffiness and light crumbles speak for themselves.