Pâtes primavera au pesto
A delicious pesto pasta primavera recipe perfect for Canadian home cooks. Ready in 27 minutes.
Préparation
15 min
Cuisson
12 min
Portions
4
Calories
380
Ingrédients
- 400 g pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can diced tomatoes
- Salt, pepper, and fresh herbs
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Prepare Ingredients
Gather and prep all ingredients. Bring a large pot of salted water to a rolling boil.
- 2
Cook the Pasta
Cook pasta according to package directions minus 1 minute for al dente. Reserve 1 cup pasta water before draining.
- 3
Build the Sauce
In a large skillet over medium heat, prepare the sauce base with aromatics and main flavouring ingredients.
- 4
Combine
Add drained pasta directly to the sauce. Toss to coat, adding pasta water as needed to achieve desired consistency.
- 5
Serve
Plate immediately, garnish with fresh herbs and grated cheese. Serve with crusty bread on the side.
Notes du chef
“I treat mushrooms like meat — high heat, no crowding, and don't touch them until they develop a golden crust.”
— Chef Luca Bianchi
Valeurs nutritives
380
cal
28g
Protéines
23g
Lipides
46g
Glucides
8g
Fibres
621mg
Sodium
Trucs et astuces
- •Reserve pasta water — it's the secret to a silky sauce.
- •Don't rinse pasta after cooking unless making a cold salad.
- •Finish cooking pasta in the sauce for 1-2 minutes to marry flavours.
Avis (4)
Comme au restaurant! La sauce est onctueuse et les pâtes parfaitement al dente. Bravo pour cette recette.
Facile à préparer et tellement bon! Même mes enfants difficiles ont vidé leur assiette. Je recommande fortement.
Excellente recette! J'ai suivi les instructions à la lettre et le résultat était parfait. Ma femme a adoré.
Made this last night and my family loved it! The sauce was perfect and so easy to make. Will definitely be adding this to our regular rotation.
Chef Luca Bianchi
Chef principal et développeur de recettes
Red Seal Certified Chef
