This Fusilli Pesto Primavera has spring time written all over it. Combining a few of the best spring time vegetables with a delicious spinach pesto. Oh and it will take you less than 20 minutes, start to finish! How is that for an easy weeknight meal? Asparagus is only in peak season for a few more weeks, so I’m trying to make the most of it. I’ve also combined it with orange bell pepper and zucchini. The veggies can easily be swapped for different ones and to your taste, but if you’re making it in the spring months, these vegetables will maximize your nutrient absorption!
To start, boil your water to prepare your fusilli. While that’s happening, warm up a pan to prepare your vegetables. You’ll want to chop them up nicely. Add some oil to your pan, and began to sauté your vegetables. They’ll sauté for about 10-12 minutes. Here is what they should look like when they’re finished:
While that’s cooking, you’ll prepare your pesto. I used my Spinach Pesto recipe for this pasta:
You can obviously use a different kind of pesto, but I love the freshness of a homeade pesto. This recipe also keeps well in the fridge for over a week, and you can always find plenty of uses for it.
You’ll toss the cooked veggies, pesto, and pasta together. Top with some parmesan cheese and salt. Enjoy!
- 16 oz Fusilli Pasta
- 2 tbsp olive oil
- 1 zucchini
- 1 orange bell pepper
- 6 Asparagus stalks
- 1 cup pesto (I used my homeade spinach pesto)
- Salt to taste
- Parmesan cheese for garnish
- Boil fusilli according to package directions.
- Meanwhile, make the veggies.
- Heat up a large skillet to medium and add olive oil.
- Chop up the veggies into small pieces and throw into the skillet.
- Saute for 10-12 minutes, stirring occasionally, until veggies are crisp and golden.
- Toss the veggies with pasta and add pesto.
- Mix to combine, add salt to taste.
- Serve warm with parmesan cheese