Spring Veggie Pasta With Pesto

Let’s talk about pasta. I’m just going to come out and say it: I’ve never been a huge fan. While “Sunday Sauce” was a semi-traditon growing up, it wasn’t really a huge part of my childhood so it’s not even like it’s nostalgic for me. In college when money was tight? Nope, still didn’t regularly purchase it. Oh, and I also don’t even really like red sauce. (Don’t worry, I’ve never told my Italian grandparents this.)

Ok, ok– you get the idea. But something shifted several years back when my boyfriend at the time went to culinary school and I flew to visit him in Italy. The fresh pasta was on another level and it made me think twice about my relationship with it. We then ended up in NYC, where you can pretty much find the best of any cuisine at any time. Let’s just say I’ve had some of the most delicious pasta of my life there.

However, I still wasn’t ever buying dried pasta at home. My thought process was that if it’s going to be mediocre at best, why even bother? I eat on the low-gluten end of things (my body likes it this way) so I’d rather use those *gluten tokens* (made up gluten currency) on something like the best slice of garlic bread or fresh, homemade pasta. Make sense?

There’s one more plot twist. Last year I discovered lentil pasta and my life was changed. Sure, it’s definitely not on the same level as real pasta, but for a quick at-home dinner.. it was perfect. (And not using those gluten tokens.. ya know?) I now prefer rice pasta (Trader Joe’s is my favorite), but will alternate back and forth.

So this is where I’m at now: 

I do love pasta.

If I’m making a dried version at home, it’s going to be rice or lentil.

If I’m order pasta out, it must be fresh and it has to be amazing.

Still not into red sauce.

Wow if you’re still reading, thank you. Now we can just get straight to this recipe. I used rice pasta and added all the summer veggies with a large helping of pesto. It’s nothing fancy, but man is it delicious and perfect for a busy weeknight. You can use whatever veggies you have lying around and can easily make this vegan without the optional cheese on top. Enjoy!

INGREDIENTS:

(makes 2-3 servings)

2 cups dry rice pasta (or pasta of choice)
1 cup leeks, chopped
1 cup kale, chopped
1 cup broccoli, chopped
1 cup frozen peas
1/2 cup cherry tomatoes, halved
1/4 cup pesto (I use this one)
juice of half lemon

optional toppings: chives, parmesan cheese, + lemon juice/zest

 

RECIPE:

While you’re waiting for the water to boil for the pasta, chop all of your veggies and toss them into a frying pan with olive oil, salt, and pepper. Cook over low-medium heat.

Cook the pasta as directed. The rice pasta I use from Trader Joe’s only takes around 7-8 minutes. When it’s finished, drain most all of it (but save about 1/4 cup of pasta water).

Add the pasta, pesto, pasta water, and lemon juice to the pan of veggies. Toss to combine. Adjust salt + pepper to your liking.

Pour into a large serving bowl or individual helpings. Add any additional toppings at this point (I used lemon zest and a little parm cheese).