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Fresh Pesto Pasta Primavera

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A quick and easy homemade pasta dish featuring fresh pesto, cherry tomatoes, and sautéed veggies, perfect for a vibrant and comforting weeknight meal.

Ingredients

Scale
  • 12 ounces (340 g) pasta (penne, fusilli, or spaghetti)
  • 1 pint (about 300 g) cherry tomatoes, halved
  • 2 packed cups (about 50 g) fresh basil leaves
  • 1/4 cup (30 g) pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 cup mixed veggies (zucchini, bell pepper, snap peas), sliced
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions, usually 8–10 minutes for al dente. Stir occasionally to prevent sticking. Reserve 1/2 cup (120 ml) of pasta water before draining.
  2. While the pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup (30 g) pine nuts and toast, stirring frequently, until golden and fragrant—about 3 minutes. Watch closely to avoid burning.
  3. In a food processor, combine 2 packed cups (50 g) fresh basil leaves, toasted pine nuts, 2 minced garlic cloves, 1/2 cup (50 g) grated Parmesan, and 1/2 cup (120 ml) olive oil. Pulse until smooth but still slightly textured. Add salt and pepper to taste. If it’s too thick, add a tablespoon of reserved pasta water.
  4. In a large skillet over medium heat, add a splash of olive oil. Toss in 1 cup of mixed veggies (like zucchini, bell peppers, snap peas) and cook for 4–5 minutes, stirring occasionally, until just tender but still vibrant. Add halved cherry tomatoes and cook for another 2 minutes, allowing them to soften slightly without losing their shape.
  5. Add the drained pasta to the skillet with veggies. Pour in the pesto and 1 tablespoon fresh lemon juice. Toss gently to coat evenly. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce to your liking.
  6. Taste and adjust salt, pepper, and red pepper flakes if using. Remove from heat and serve immediately, garnished with extra Parmesan and a few basil leaves if desired.

Notes

Toast pine nuts gently to avoid burning. Use fresh basil for best flavor and color. Do not overcook veggies; they should remain tender-crisp. Reserve pasta water to help pesto cling to pasta. Toss pesto and pasta off the heat to preserve fresh basil flavor. For gluten-free, use almond flour pasta or legume-based pasta. For dairy-free, omit Parmesan or substitute with nutritional yeast.

Nutrition

Keywords: pesto pasta, pasta primavera, fresh pesto, cherry tomatoes, vegetarian pasta, easy dinner, homemade pesto, quick pasta recipe, healthy pasta, veggie pasta

Find it online: https://wigglebite.com/fresh-pesto-pasta-primavera-recipe-easy-homemade-veggie-delight/