Creamy Pesto Pasta Primavera | Recipe Cart

Ingredients

• 16 oz garden rotini or other pasta
• 1 Tbsp extra virgin olive oil
• 2 c raw broccoli, cut into small florets
• 1 medium carrot, julienned
• 1 red bell pepper, coarsely chopped
• 1 medium zucchini, coarsely chopped
• 1 c cherry tomatoes, halved
• 2 garlic cloves, minced
• ½ c frozen peas
• salt
• pepper
• ¼ c Parmesan cheese, grated ((optional garnish))
• 2 Tbsp fresh basil, chopped ((optional garnish))
• 1½ c fresh basil, packed
• 1 c fresh spinach, loosely packed
• ¼ c freshly grated Parmesan cheese
• 2 Tbsp pine nuts or walnuts, lightly toasted
• 2 medium garlic cloves
• ⅓ c extra virgin olive oil
• 2 Tbsp butter ((we prefer plant-based or reduced fat butter))
• ⅔ c 2% milk or unsweetened almond milk
• 1 Tbsp unbleached all-purpose flour
• ½ c reserved pasta water, to thin