Pesto Pasta Primavera
Pesto Pasta Primavera from the eMeals Bonus Collections plan
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Cooking tools:
- Nonstick skillet
- Pot
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 12 oz spaghetti
- 1 cup frozen English peas
- 1 lb asparagus, cut into 2-inch pieces
- 2 small zucchini, chopped
- 2 carrots, diagonally sliced
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 3/4 cup pesto
- 1 1/2 cups freshly grated Parmesan cheese
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