A yummy pasta dish using seasonal springtime vegetables and flavorful basil pesto.
1 lb. tortellini or ravioli, refrigerated, dried, or frozen
½ lb. fresh asparagus, cut into 1” pieces
1 yellow squash, cut into ½” slices
1 batch basil pesto
Boil pasta according to package directions. Four minutes before pasta is done, add asparagus to pot. Two minutes later, add squash. Finish cooking and drain well.
Toss with the pesto and serve.
Makes 4 servings.
Yum! This can be made using any vegetable you like. I think it would be good with peas as well. Just be sure to adjust the cooking time to suit the veggie you are using. Yellow squash cooks in no time (in fact, mine got a bit overdone this time, so I reduced the cooking time on it above.) The asparagus takes a bit longer. Even at four minutes it has a nice bite to it.
Clicking on the words "basil pesto" in the recipe above will take you to the recipe I use for pesto.