Pesto Pasta With Vegetables

Pesto Pasta With Vegetables
Servings: 6 Prep 10 mins Cook 15 mins

Ingredients

Pesto:
  • 2 cups fresh basil leaves
  • 3 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
Pasta and Vegetables:
  • 1 box (14 oz) cut fusilli
  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 1 onion, thinly sliced
  • 1/2 pound sugar snap peas
  • 2 large sweet red and/or yellow peppers, cut into 1/2-inch-wide strips
  • 1/2 teaspoon salt
  • 3/4 cup heavy cream

Make It

Pesto:

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

Pasta and Vegetables:

2. Cook pasta following package directions.

3. 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; saute 2 minutes. Add sugar snap peas, pepper strips and salt; saute just until tender, 8 to 10 minutes. Stir in Pesto and heavy cream; cook, stirring, until heated through, about 1 minute.

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 586, Fat, total (g): 31, chol. (mg): 47, sat. fat (g): 11, carb. (g): 61, fiber (g): 6, pro. (g): 16, sodium (mg): 443, Percent Daily Values are based on a 2,000 calorie diet.