*NEW* VEGETARIAN Loaded Pasta Primavera with Lemony Kale Pesto
Vegetarian
15 minutes
2 Servings per kit
Overview
Fresh, Prefare-made pasta is sauteed with broccolini, asparagus, snap peas, white beans, and heirloom cherry tomatoes, then mixed with a savory kale pesto. This is a perfect Summer dinner topped with grated Parmesan and toasted pine nuts! (SPICE LEVEL: MILD) ALLERGENS: WHEAT, DAIRY, TREE NUTS
Cooking instructions
- Wash and dry all of the vegetables. Trim the stem end off the snap peas as needed, then cut them in half. Cut a half-inch off the stem end of the asparagus and the broccolini into 1/2-inch pieces. Cut the tomatoes in half. Set all aside until Step 3.
- Place the medium pot on high heat with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil, then add the fresh pasta. Return to boil for 3 minutes. Remove 1/4 cup of cooking liquid to add in Step 4, then drain the pasta.
- Place the large saute pan on medium-high heat for 3 minutes, then add 1 tablespoon of olive oil. Carefully place the cut vegetables in the pan and saute for 3 minutes. Sprinkle with salt and pepper to season, then lower the heat to medium. Stir in the marinated white beans and cook for an additional 2 minutes.
- Now add the kale pesto, reserved cooking liquid, and cooked pasta. Combine well, then bring to a low simmer. Taste and adjust seasoning as needed. Remove from heat and turn off the burner.
- To serve, divide between two shallow bowls or plates. Sprinkle on the toasted pine nuts, and then dig in!