Quick and easy, this pasta is the perfect way to say hello to Spring.
This post is brought to you by the color green.
We are just starting to see some nice Spring days here, which is awesome since we just had the rainiest April on record for Washington. Now you know we have to have a lot of rain for people in Washington to say, “Damn that’s a lot of rain!”.
So with the few glimpses of sunshine appearing, my craving for all things green has seemed to get kicked into high gear. Asparagus, peas, spinach, broccoli, any green veggie you can think of, I want to stuff it in my face!
Of course, that doesn’t stop my love of pasta. It just means that I look for ways to indulge in these two cravings together.
I also look for quick and easy ways to enjoy them.
With the big move finally over, now the fun process of unpacking everything, and trying to find a place for it.
Considering the fact that we lost about 5 or 600 sq ft, this process is super fun *insert sarcastic tone*
Now, mind you, the majority of the footage that was lost was garage space. But with a smaller house, with a shop but no garage, this is proving to be quite a daunting task!
It has kind of become a game of shuffling things from one place, to another, until it finally tells us that is where it wants to live.
Did I just say we talk to our furniture?
Haha ummm ya, I gotta get my feng shui going people, and what better way than listening to your stuff?
Did that make me sound any less crazy?
No? didn’t think so.
Oh well, let’s just go from I am crazy, and talk about food, shall we?
This bowl of pasta 👆 OhhhEmmmGeeeee
This all began with me deciding that I wanted to give fresh pasta a whirl. Oh no, I didn’t make pasta, I mean the kind they have in the refrigerated case at the grocery store.
I have been wanting to try it out for quite some time.
Well, let me rephrase, I have been wanting to make pasta for quite some time. But, especially in the middle of a move, I just didn’t have the time, patience, or energy to try.
Enter the refrigerated section of the store, and pasta that was singing to me like a siren to a sailor.
Once I had my little bundle of joy in the shopping cart, the decision of what to put with it began. For a moment I thought about just doing the whole butter and parmesan cheese thing (soooo good), but that is more of “it is cold outside and I want all the carbs and fat I can fit in my face” kinda meal.
Springtime calls for lighter, more veggie forward kinda dishes. So I grabbed a couple of my fave green goodies. Asparagus and peas.
I knew I wanted to do a pesto sauce because Mini Me and I could eat pesto on just about anything.
I opted to use the store bought pesto in this due to no idea where my food processor was, and no energy to look for it. Plus I really like the Buitoni pesto if I don’t have the time to make my own.
A lot of the jarred pestos have SO much oil in them. Ewwww Buitoni makes their pesto like I do, more pesto, less oil. Just enough to get everything to play nicely together. Oh and this isn’t a sponsored post, I just really really love Buitoni products 😊😋 I used their fresh fettuccini in this too.
I think Kevin was the only one that wasn’t uber excited for this. It had no meat, so I got the squinchy face when I told him what was for dinner.
He ended up loving this just like the rest of us, but I did give in and make him a steak on the side.
*sigh* He is so spoiled!!!
Yield: 4 servingsAuthor: Bobbi Hass-Burleson
Creamy Pesto Pasta Primavera
This tasty pasta dish is the perfect quick and easy way to say hello to Spring.
prep time: 5 MINScook time: 7 MINStotal time: 12 mins
1 cup peas (can use frozen thawed)* see Cook’s note
Bring a large pot water to a boil over medium-high heat. Make sure to salt it well.
While the water is coming to a boil, chop asparagus into 1-inch pieces, leaving the tips whole.
Heat olive oil in a large skillet over medium-high heat. Add peas, asparagus, shallot, and garlic. Cook until vegetables are tender, 3 to 4 minutes. Add the pesto and season with salt and pepper. stir to combine. Remove from the heat and stir in the Greek yogurt.
Add pasta to the boiling water and cook according to package direction for al dente (1 to 3 minutes for fresh pasta). Drain well and immediately toss pasta with vegetable mixture.
Stir in the Parmesan cheese, and sprinkle with parsley.
1 - If using frozen peas, don't add them until the last minute of cooking.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….