Pesto Pasta Primavera

Pasta & Vegetables

• 1 lb 1 lb penne or fusilli pasta
• 1 1 medium zucchini, halved lengthwise and sliced into half-moons, sliced into half-moons
• 1 bunch 1 bunch asparagus, trimmed and cut into 1-inch pieces, trimmed, cut into 1-inch pieces
• 1 cup 1 cup cherry tomatoes, halved, halved
• 1 cup 1 cup frozen peas, frozen
• 3 tablespoons 3 tablespoons olive oil, divided, divided
• Kosher salt and black pepper to taste, to taste

Basil Pesto

• 2 cups 2 cups packed fresh basil leaves, packed
• 0.33 cup 1/3 cup pine nuts, lightly toasted, toasted
• 2 cloves 2 cloves garlic
• 0.5 cup 1/2 cup extra-virgin olive oil
• 0.5 cup 1/2 cup freshly grated Parmesan cheese, freshly grated
• 1 tablespoon 1 tablespoon fresh lemon juice, freshly squeezed
• Pinch of salt, pinch

1. 1

   Make the pesto: Combine the basil, toasted pine nuts, garlic, and a pinch of salt in a food processor. Pulse until coarsely chopped. With the motor running, slowly drizzle in the olive oil until smooth. Add the Parmesan and lemon juice, then pulse a few more times to combine. Taste and adjust seasoning. Set aside.

   Note:You can substitute store-bought pesto to save time — you will need about 3/4 cup.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

   Note:Salt the pasta water until it tastes like the sea — this is your only chance to season the pasta from the inside.

3. 3
   3 minutes

   While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini slices in a single layer and cook without moving for 2 minutes until golden on the bottom. Flip and cook 1 minute more. Transfer to a plate.

4. 4
   3-5 minutes

   In the same skillet, add the remaining 1 tablespoon olive oil. Add the asparagus pieces and cook for 2-3 minutes, tossing occasionally, until bright green and crisp-tender. Add the halved cherry tomatoes and cook for 1-2 minutes until they just begin to soften and blister.

5. 5
   30 seconds

   Reduce heat to low. Add the frozen peas and stir for 30 seconds until thawed. Return the zucchini to the skillet.

6. 6

   Add the drained pasta to the skillet. Spoon in the pesto and toss everything together, adding pasta water a few tablespoons at a time until the pesto coats the pasta in a light, glossy sauce. You may not need all of the pasta water.

   Note:The starchy pasta water is the secret to a sauce that clings rather than clumps.

7. 7

   Taste and season with salt, pepper, and an extra squeeze of lemon juice if needed. Serve immediately in warm bowls with extra Parmesan and a drizzle of olive oil.