Califonia Bountiful
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Pasta with pesto

Pasta with pesto


3/4 lb. uncooked rotini or penne pasta
1/2 lb. potatoes, peeled and julienne sliced
1 1/2 cups green beans, trimmed and cut into 2-inch pieces
1 1/2 cups corn kernels, fresh or frozen and thawed
2 medium zucchini, cut into rounds
2 tbsp. olive oil
2 cups whole, small tomatoes
1 cup pesto

Pesto is a perfect partner for pasta. Add veggies, and you've reached a whole new level of perfection!


Begin cooking pasta according to package directions. Six minutes before pasta is done, stir in potatoes and green beans. Two minutes before pasta is done, add corn and zucchini. Meanwhile, heat oil in a heavy skillet over high heat. Add tomatoes and stir-fry until they wilt and release juice, about 3 minutes. When pasta has finished cooking, reserve 1/2 cup of the cooking water, then drain pasta and vegetables.  Place pesto in a large bowl and whisk in enough reserved cooking water to thin it to a sauce. Add pasta mixture and toss to coat. Season with salt, if desired. Gently toss cooked tomatoes into pasta mixture just before serving.

Serves 6