Spring Pesto Pasta

I love spring. I love seeing green start to peek out from the brown of winter. I love the weather warming up. I love opening my back doors and just letting fresh air blow through (until the Georgia pollen begins to kick in, that is!).

I also love to find ways to make veggies taste great. So, in celebration of the amazing warmer weather, here is a Stanley favorite. It originally came from my dear friend Lou Barnhardt. Special thanks to our small group who came over for dinner after the photos were taken. They are so thoughtful, aren’t they?

Spring Pesto Pasta

Spring Pesto Pasta  (Serves 6–8)

  • 1 package Angel Hair pasta (large)
  • 3 or 4 cups of various sliced vegetables (yellow peppers, red peppers, asparagus, broccoli, squash, sugar snap peas, carrots), not too small
  • Fresh, frozen, or canned sweet corn—drained
  • 6 to 8 sun-dried tomatoes, chopped, but not too small
  • 1/2 cup (or more) Parmesan cheese
  • 1/4 to 1/2 cup toasted nuts (pecans, almonds, pine nuts)
  • 1 or 2 packages pesto sauce (prepared) I used two jars. See picture!

Spring Pasta Ingred.jpg

1. Place all veggies (washed and chopped) into a large colander.

Spring Pasta Pic 3.jpg
2. Prepare pasta. When pasta is finished boiling, pour boiling water and pasta over the veggies in the colander. Allow water to drain. This cooks the veggies perfectly!

Spring Pasta Pic 5.jpg

3. Leave the pasta on top of the veggies in the colander until ready to toss everything together.
4. Pour pasta and veggies into a large serving bowl that retains the heat well. Pour pesto sauce over all and stir in nuts, sun-dried tomatoes, and cheese.
5. Toss everything together and add a little more Parmesan cheese on top.
6. Serve immediately.
7. Let me know what you think!

Comments

  1. Kristen Ferguson says

    Decided to use what I had and exchanged the angel hair pasta for the box of bow tie pasta in my pantry. Love the taste! Thanks for sharing!

  2. Tifani Thompson says

    Looks so yummy! I’m creating a ‘Sandra Stanley cookbook’ for us!:) So fun! I would love some of your quick yummy dinners you made while your kids were little. I love our dinner time together!!
    Thanks for this recipe and the pictures!:)

  3. Amy Martin says

    Thank you! This looks delicious! I agree with Tifani above…if you have anymore quick or easy recipes to share that you made when your kids were little, that’d be awesome! My kids are 5, 3, and 1 and boy is it tough to get them to eat healthy! 🙂 My super picky hubby too! 🙂

  4. Amberly Robertson says

    We just made this recipe, and my husband and I loved it! The veggies were perfect and just the right crispness. Thanks for sharing!

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