PEAS AND PESTO PASTA PRIMAVERA

Peas and Pesto Pasta Primavera image

How to get kids to eat their veggies: Swap in the ones they actually like! Customize this delicious dish, made with our Traditional Basil Pesto, to suit your picky palates.

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla

Time 26m

Yield 8

Number Of Ingredients 6

Previous Next

Ingredients

1 (16 ounce) box Barilla® Penne
3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces
1 ½ cups fresh shelled peas
2 (6.3 ounce) jars Barilla® Traditional Basil Pesto
¼ cup half-and-half or whole milk
½ cup grated Parmesan cheese

Steps:

Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
Add pasta to the sauce in pot; heat through.
Serve topped with Parmesan cheese.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 51.2 g, Cholesterol 9 mg, Fat 11 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 2.3 g, Sodium 296.8 mg, Sugar 1.5 g