Roasted garlic is an easy and affordable way to add a savory boost to almost any meal.
Peas And Pesto Pasta Primavera
You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic.
Recipe Summary Peas And Pesto Pasta Primavera
How to get kids to eat their veggies: Swap in the ones they actually like! Customize this delicious dish, made with our Traditional Basil Pesto, to suit your picky palates.Ingredients | Garlic Roasted Carrots And Cauliflower
1 (16 ounce) box Barilla® Penne
3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces
1 ½ cups fresh shelled peas
2 (6.3 ounce) jars Barilla® Traditional Basil Pesto
¼ cup half-and-half or whole milk
½ cup grated Parmesan cheese
Directions
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.
*Or reserve 1/4 cup pasta water and use in place of half-and-half or whole milk.
Customize it: Customization is clutch when it comes to making meals to please even the pickiest eaters. With this dish, any fresh vegetable mixture will do.
Info | Garlic Roasted Carrots And Cauliflower
prep:
15 mins
cook:
11 mins
total:
26 mins
Servings:
8
Yield:
8 servings
