Friday, July 17, 2009

Primavera on the fly

Friday: carrot & snap pea primavera

This is another fast and easy way to use up whatever vegetables you have to hand.

Vegetable Pesto Primavera
~2 C mixed vegetables
1/8 C olive oil
1/2 lb pasta, cooked until al dente
1/8 C - 1/4 C pesto
1/2 C ricotta
salt & pepper

Julienne the vegetables (or just cut them up however you prefer - the essential thing is that all the pieces be the same size so they'll cook evenly). Lightly steam them (about three minutes in a pan with about 1/8 C oil and 1/8 C water), then toss with the cooked pasta. Mix the pesto and the ricotta together, and toss with the pasta and veggies. Salt and pepper to taste.
serves about 4

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