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