Peas and Pesto Pasta Primavera

Peas and Pesto Pasta Primavera
  • 1 (16 ounce) box Barilla® Penne
  • 3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces
  • 1 1/2 cups fresh shelled peas
  • 2 (6.3 ounce) jars Barilla® Traditional Basil Pesto
  • 1/4 cup half-and-half or whole milk
  • 1/2 cup grated Parmesan cheese


  1. Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
  2. Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
  3. Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
  4. Add pasta to the sauce in pot; heat through.
  5. Serve topped with Parmesan cheese.

04/26/2018
Peas and Pesto Pasta Primavera, recipe PT15M PT1H 5 455 calories

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