Peas and Pesto Pasta Primavera recipe
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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
Nutrition Info
- 347.8 caloriescarbohydrate: 51.2 gcholesterol: 9 mgfat: 11 gfiber: 4.5 gprotein: 12.6 gsaturatedFat: 2.3 gservingSize: -sodium: 296.8 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Peas and Pesto Pasta Primavera
Directions
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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.