Spring Primavera Pesto Pasta with Fresh Herb Seasoning
A vibrant celebration of spring vegetables tossed with homemade basil pesto and delicate herb seasoning. This light yet satisfying pasta showcases tender asparagus, sweet peas, and zucchini in a fragrant, garden-fresh sauce.
Ingredients
- 400g penne pasta
- 150g fresh asparagus, trimmed and cut into 2cm pieces
- 120g frozen peas
- 1 medium zucchini, diced
- 100g cherry tomatoes, halved
- 50g fresh basil leaves
- 40g pine nuts
- 50g Parmesan cheese, finely grated, plus extra for serving
- 2 cloves garlic, minced
- 100ml extra virgin olive oil
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon sea salt flakes
- Freshly ground black pepper to taste
- Juice of half a lemon
Instructions
Bring a large pot of salted water to a rolling boil and cook penne according to package instructions until al dente. Reserve 120ml of pasta water before draining.
While pasta cooks, make the pesto by blending basil, pine nuts, Parmesan, 1 clove garlic, and 80ml olive oil in a food processor until smooth. Season with salt and pepper.
Prepare the herb microseasoning by combining chives, thyme, parsley, lemon zest, and sea salt flakes in a small bowl. Set aside.
Heat remaining 20ml olive oil in a large skillet over medium-high heat. Add asparagus and zucchini, sautéing for 4-5 minutes until just tender but still crisp.
Add remaining garlic and cherry tomatoes to the skillet, cooking for 2 minutes until tomatoes begin to soften.
Add frozen peas and cook for 1 minute until heated through.
Toss drained pasta with the vegetables and pesto, adding reserved pasta water a little at a time to achieve a silky coating.
Remove from heat, add lemon juice, and gently toss to combine.
Serve immediately, topped with the herb microseasoning and extra grated Parmesan.
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