While spring is still a month or so away, today we're going to celebrate the in-between season of sprinter (spring+winter) with our primavera pasta recipe.
Ingredients
9 oz. fresh cheese tortellini
½ bunch asparagus, trimmed and cut into 1" pieces
½ cup peas
½ large red bell pepper, cut into 1" strips
½ cup pesto (use this vegan pesto recipe or pesto of your choice)
olive oil
salt and pepper to taste
Parmesan cheese
Fresh basil leaves
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Veggie Box and request asparagus, basil, and bell pepper
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Heat a skillet on medium-high heat
Add 1 Tablespoon of olive oil and add in your asparagus, salt, and pepper
Cook in the skillet for 5 minutes, making sure to keep the asparagus from burning
Add the bell pepper and continue to cook until the veggies are al dente
Remove veggies from the pan and put set them aside
Add the peas to the veggies in the bowl
Cook your pasta according to the directions on the package
Drain the pasta, reserving ¼ cup of pasta water for the sauce
In the pasta cooking pot add in your pesto and reserved pasta water and stir to combine until at the consistency you prefer
Add your tortellini and vegetables and toss in the pesto sauce
Serve the tortellini in a bowl and top with freshly grated Parmesan cheese and torn basil leaves