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Pesto Pasta Primavera

Pesto Pasta Primavera

Pasta primavera has always held its own as a delicious and healthy
summer recipe that makes great use of the bounty of fresh summer

This version is a particularly good one as the pesto –
a sauce of garlic and basil – provides a flavorful backdrop for the
asparagus, zucchini, peas, green beans, and other vegetables.

This may seem like a long and involved recipe, but it goes quickly if you have your vegetables prepared and cooking utensils organized. It should be made at mealtime and served immediately. I like to sprinkle extra pine nuts and finely choped fresh basil over the top.

1 head broccoli
2 small zucchini
4 asparagus spears
1 1/2 cups green beans
1 1/2 cups green beans
1/2 cup peas
2 cups mushrooms
3 cups chopped tomatoes
8 tablespoons pesto
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream
2/3 cup grated Parmesan cheese
Salt and black pepper

Chop and steam vegetables for 3 to 5 minutes until tender but still crisp. Drain and set aside. Cook tomatoes for 5 minutes in a heavy skilled, stirring gently. Add the pesto and set aside.

In a large pot, cook the spagetti until al dente. Drain in a colander and set aside.

In the same pasta pot, melt butter, then add broth, cream, and cheese. Cook gently until smooth, stirring constantly. Add spaghetti, vegetables, and tomato-pesto sauce. Toss quickly with more grated cheese. Add salt and black pepper to taste.

Read more: Food, All recipes, Entrees

Adapted from The Pesto Manifesto, by Lorel Nazzrao (Chelsea Green, 2002).
Adapted from The Pesto Manifesto, by Lorel Nazzrao (Chelsea Green, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Pesto Manifesto

Recipes for basil and beyond. By Lorel now


+ add your own
1:30AM PDT on Mar 26, 2013

Thanks for sharing

12:25AM PDT on Mar 18, 2013

This is a good way of toning down the taste of pesto, with all the lovely veggies, thank you!

6:09AM PDT on Jun 4, 2012

Thanks for the recipe.

8:34AM PDT on Mar 28, 2012


10:11PM PDT on Jul 31, 2011

Fabulous recipe. Thanks.

12:24PM PDT on Jul 9, 2011


4:50PM PDT on Apr 2, 2011


7:16AM PDT on Nov 2, 2010


11:35PM PDT on Apr 3, 2010


1:26AM PDT on Apr 3, 2010


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Very curious tips, i´ve never heard of them and i would never imagine that would work out

Thanks for sharing!!


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