- 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
- Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.
- Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.
- Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.
- Add pasta to the sauce in pot; heat through.
- Serve topped with Parmesan cheese.
04/26/2018
recipepes.com
Peas and Pesto Pasta Primavera, recipe
PT15M
PT1H
5
455 calories
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