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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
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Ingredients

Pesto:
Pasta and Vegetables:

Directions

Pesto:
  • In food processor, finely chop basil and garlic. Add cheese, oil and salt; process until blended.

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Pasta and Vegetables:
  • Cook pasta following package directions.

  • Meanwhile, in large skillet, heat oil over medium-high heat. Add pine nuts; cook, stirring, until browned, about 1 minute. Remove with slotted spoon to plate. Add onion to skillet; sauté 2 minutes. Add sugar snap peas, pepper strips and salt; sauté just until tender, 8 to 10 minutes. Stir in Pesto and heavy cream; cook, stirring, until heated through, about 1 minute.

  • Drain pasta; toss with vegetables. Sprinkle top with pine nuts. Serve immediately. Makes 6 servings.

Nutrition Facts

586 calories; fat 31g; cholesterol 47mg; saturated fat 11g; carbohydrates 61g; insoluble fiber 6g; protein 16g; sodium 443mg.
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