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 fantastic midweek dinner option! Add as much or as little ingredients as you like! This dish is versatile and packed with flavor.
Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.