Springtime Pesto Pasta with Fresh Veggies

Welcome spring with a light and flavorful pasta dish packed with fresh vegetables and a delicious homemade pesto! This Springtime Pesto Pasta is easy to make, bursting with color, and perfect for a quick lunch or dinner. It’s a great way to enjoy fresh seasonal ingredients while keeping things simple.

Even if you're a beginner in the kitchen, don’t worry—I’ll guide you through every step. Let’s get cooking!

Ingredients (Serves 4)

For the Pasta & Veggies:

• 12 ounces pasta (penne, fusilli, or spaghetti)
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup zucchini, diced
• ½ cup peas (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• ¼ cup Parmesan cheese, grated (for topping)

For the Homemade Pesto:

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts/almonds)
• 2 cloves garlic
• ½ cup Parmesan cheese, grated
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil
• Juice of ½ a lemon

Step-by-Step Instructions

Step 1: Cook the Pasta 

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente (soft but slightly firm).
3. Reserve ½ cup of pasta water, then drain the pasta and set it aside.

Step 2: Make the Pesto 

1. In a food processor or blender, add:
   • Basil leaves
   • Pine nuts
   • Garlic
   • Parmesan cheese
   • Salt & pepper
   • Lemon juice
2. Pulse until everything is finely chopped.
3. Slowly drizzle in olive oil while blending until smooth. (Tip: If the pesto is too thick, add a tablespoon of pasta water to thin it out.)

Step 3: Cook the Vegetables 

1. In a large pan, heat 2 tablespoons of olive oil over medium heat.
2. Add the asparagus and zucchini, cooking for 3 minutes until slightly tender.
3. Stir in the peas and cherry tomatoes, cooking for another 2 minutes.
4. Season with salt, black pepper, and red pepper flakes (if using).

Step 4: Combine Everything 

1. Reduce the heat to low and add the cooked pasta to the pan.
2. Pour in the pesto and mix until everything is evenly coated.
3. If needed, add a little reserved pasta water to make the sauce creamier.

Step 5: Serve & Enjoy! 

1. Divide the pasta into bowls.
2. Sprinkle with grated Parmesan cheese and an extra drizzle of olive oil.
3. Garnish with fresh basil leaves and a squeeze of lemon juice.

Tips & Variations

✔ Want protein? Add grilled chicken, shrimp, or tofu for extra heartiness.
✔ No basil? Swap in spinach or arugula for a different flavor.
✔ Nut-free option? Skip the pine nuts or use sunflower seeds instead.
✔ Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.

This Springtime Pesto Pasta is fresh, vibrant, and full of delicious flavors that scream spring!  Perfect for a quick weeknight meal or a picnic in the sunshine. Tag a friend who loves pasta and try this recipe together!