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.
This Sundried Tomato Ditalini recipe creates a tender pasta base for creamy yogurt, earthy chickpeas, and a garden variety of herbs, all held together with DaVinci Ditalini.
Welcome spring with this Creamy Asparagus Pasta - mix DaVinci Elbow Macaroni with asparagus, peas, and cover in creamy cheese and enjoy!