You’ll love this inexpensive and easy-to-make, Pesto Primavera recipe. It’s a fresh veggie pasta that’s bursting with yummy Italian flavors. Primavera means “spring” in Italian, so this dish typically features a variety of colorful vegetables that are in season in the spring. But really, you can use whatever veggies you like or have on hand.
First of all, let’s talk about the star ingredient – pesto. This delicious pesto sauce is made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s packed with flavor and adds a wonderful depth to any dish.
I love collecting dinner recipes, so take a look at a few that I’ve published over here.
- Linguini and Clam Sauce Recipe
- How to Make Mussels in White Wine Sauce
- Easy Chicken in Electric Skillet Recipe
- Ravioli with Brown Butter Sage Sauce
Let’s Chat About this Pesto Primavera Recipe!
These vegetables are often cooked until just tender-crisp, to retain their bright colors and fresh flavors. The vegetables can be sautéed in olive oil or butter with garlic, onion, and/or herbs such as basil or oregano, and then tossed with cooked pasta, basil pesto, and a bit of grated Parmesan cheese. The dish is often served hot, but it can also be served at room temperature as a pasta salad.
Now, let’s talk about veggies. Primavera means “spring” in Italian, so this dish typically features a variety of colorful vegetables that are in season in the spring. Some common veggies you might find in Pesto Primavera include bell peppers, cherry tomatoes, zucchini, and asparagus. But really, you can use whatever veggies you like or have on hand.
To make Pesto Primavera, start by cooking your pasta according to the package instructions. While the pasta is cooking, sauté your veggies in a bit of olive oil until they’re tender and slightly caramelized. Then, toss the veggies with the cooked pasta and a generous scoop of pesto. Give everything a good stir and you’re ready to serve!
How to Make Pesto Primavera
Ingredients You’ll Need:
- Linguini Noodles
- Olive Oil
- Cherry Tomatoes
- Basil Pesto Sauce
- Fresh Basil
- Fresh Parmesan Cheese
Directions on How to Make this Pasta Dish
Step 1 – Prep Vegetables
Since this is such a quick dinner to make, I like to prep all my vegetables before I begin cooking. So cut your garlic, onions, olive oil, broccoli, carrots, mushrooms, cherry tomatoes, basil pesto sauce, and fresh basil.
I like to julienne the carrots.
Here are my detailed julienne instructions:
Julienning a carrot involves cutting it into thin, matchstick-like strips. Here are the steps to julienne a carrot:
- Wash carrots and peel carrots.
- Trim the top and bottom ends of the carrot with a sharp knife.
- Cut the carrot crosswise so that you have three-inch pieces.
- Slice the carrot into thin, evenly sized slices, about 1/8 inch (3mm) thick.
- Stack the slices on top of each other and cut them into thin matchstick-like strips, about 1/8 inch (3mm) wide.
- Repeat steps 3 to 5 with the other carrot half.
- You can adjust the thickness of the julienne strips to your liking. Thinner strips will be more delicate and easier to cook quickly, while thicker strips will be more robust and have a crunchier texture.
Step 2 – Cook Pasta
Start by cooking your pasta according to the package instructions. Once cooked drain and rinse and set aside for later use.
Step 3 – Saute Vegetables
Add olive oil to a large pan and heat over a low to medium flame. Add minced garlic and diced onions. Cook until onions are translucent.
Next, add carrots and cook until they start to become tender.
Add the broccoli and mushrooms at this stage. Cook until broccoli begins to soften a bit.
Add sliced cherry tomatoes and cook just a tiny bit.
Step 4 – Mix in Pesto and Pine Nuts
Mix in the pesto and pine nuts in the pan or a big bowl.
Step 5 – Mix All Ingredients
If your pan is large enough, mix all the ingredients together. Otherwise, transfer everything to a large bowl and mix thoroughly.
Step 6 – Top with Parmesan and Basil
Here’s how to julienne fresh basil.
- First, wash the basil leaves under cold running water.
- Then, dry the basil leaves thoroughly using a paper towel or a clean kitchen towel.
- Once the leaves are dry, stack them on top of each other and roll them tightly into a cigar shape.
- Using a sharp knife, slice the rolled basil leaves crosswise into thin strips.
- Unroll the strips and fluff them up with your fingers.
I add the parmesan and fresh julienned basil to each plate of pasta.
Pesto Primavera Recipe
- 16 oz linguini noodles dry pasta noodles or fresh
- 3 tbs olive oil
- 4 cloves garlic minced
- 1½ large onion chopped
- 3 carrots julienned
- 1 head broccoli chopped
- 16 oz crimini mushrooms sliced
- 12 oz cherry tomatoes sliced in half
- 14 oz basil pesto sauce you can buy 2- 7 oz packages of pesto sauce.
- 1 bunch fresh basil julienned
- ¾ cup pine nuts add as much as you like
- grated parmesan cheese
- salt and pepper add to taste
- Boil and cook pasta according to the instructions on the package. Once cooked, rinse and drain and set aside for later.
- Prep all my vegetables before I begin cooking.
- Add olive oil to a large pan and heat over a low to medium flame. Add minced garlic and diced onions. Cook until onions are translucent.
- Next, add carrots and cook until they start to become tender.
- Add the broccoli and mushrooms at this stage. Cook until broccoli begins to soften a bit.Add sliced cherry tomatoes and cook just a tiny bit.
- Mix in the pesto and pine nuts in the pan or a big bowl.
- transfer everything to a large bowl and mix thoroughly.
- Serve the pasta on plates and add the parmesan and fresh julienned basil to each plate of pasta.
- Salt and pepper to taste.
What does Primavera mean in Italian Cooking?
“Primavera” is an Italian word that means “spring” in English.
In Italian cooking, the term “primavera” is often used to refer to a dish that features fresh vegetables, especially those that are in season in the spring, such as asparagus, peas, and artichokes.
Primavera dishes often have a light and fresh taste and may be served with pasta, rice, or other grains.
The vegetables may be lightly cooked or even raw, and may be accompanied by a simple sauce made with olive oil, garlic, and herbs. Overall, primavera dishes are a celebration of the new growth and renewal of springtime.
What veggies go in pasta primavera?
Pasta primavera is a dish that features a medley of fresh, seasonal vegetables that are typically sautéed and tossed with pasta. While the exact vegetables used in pasta primavera can vary, some common ones include:
- Peppers (red, yellow, or green)
- Zucchini or summer squash
- Cherry or grape tomatoes
- Spinach or kale
What is the difference between marinara and Primavera sauce?
Basically, marinara sauce is all about tomatoes and herbs, while Primavera sauce is all about fresh veggies.
Why We Like this Recipe
- This dish is perfect for a quick and easy weeknight dinner, but it’s also elegant enough to serve to guests.
- Plus, it’s a great way to get your daily dose of veggies while still feeling indulgent with the delicious pesto sauce.
- It’s fairly inexpensive to make. The pesto sauce is probably the most expensive ingredient.
- Add chicken or shrimp if you like protein with this dish.
- Pesto primavera is a healthy dish that is rich in vitamins, minerals, and antioxidants. The fresh vegetables used in the dish provide a range of nutrients that are beneficial for overall health.
- Pesto primavera typically includes fresh vegetables like asparagus, peas, and spinach, which give the dish a bright, fresh flavor that many people enjoy.
- Add whatever vegetables you like to this dish. Also, the amount you add is up to your personal preferences.
- This is a vegetarian dish, but you can make it vegan. Use vegan pesto and cheese.
- This dish makes a lot of pasta and serves a big family.
Hey, thanks for dropping by and checking out this amazing pasta recipe. I really hope you get a chance to whip it up for dinner one of these days.
This recipe is a hit with my family, and I hope your family loves it just as much!