Walnut Basil Pesto Pasta with Sautéed Veggies


1/2 cup Walnut Pesto (click to see walnut pesto recipe)
3 Servings spaghetti or other pasta
1 small vegetable marrow
1/2 red bell pepper
5 medium yellow cherry tomatoes
2 Tablespoons Olive Oil

  1. In a large pot, get your water going for your spaghetti.  Be sure to salt your water well (this not only speeds up the boiling process but also makes the pasta taste so much better).  If you salt and cover the pot your pasta should be ready just in time to add to the sautéed veg.
  2. In the  meantime, cut your veg into nice big chunks (and of course it goes without saying that you could use zucchini, other bell peppers, red cherry tomatoes, other summer veg, etc).  Sautee the veg in olive oil over medium heat, stirring often, until tender but not overcooked.  No need to add any seasoning as the pesto will be added at the end and that is plenty of flavor!
  3. Just before you add the pasta to the pan, remove it from the heat and stir in the pesto.  Add the spaghetti and toss with tongues or a large spoon until pasta and veg are completely coated with the walnut-basily- goodness.
  4. If you’ve timed it right, the pasta should be done al dente right as the veg is nice and ender. Instead of dumping it all in a strainer, use a slotted pasta spoon and scoop directly into the pan with the veg. This will all allow just a tiny bit of the pasta water to be transferred over and will allow the pesto to marry nicely with the food.
  5. When serving a dish like this, I genuinely try to pull out the spaghetti first, and then situate some of he veg on top for a nicer presentation.  But in the end, the main point is to get it into your mouth, so whatever way works for you, enjoy!

Cooking With Crevolyn
Our Mission
To be the favorite grocery store with the freshest foods in the communities we serve!
Copyright © 2020 J&J Foods | Website by Full Media (CS)