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Pesto Pasta Primavera

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.

bowl of pesto pasta primavera
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  • 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.

tortellini, vegetables, pesto, and cheese, on a brown board
Just a few ingredients away from a spring delight!


  1. Heat a skillet on medium-high heat

  2. Add 1 Tablespoon of olive oil and add in your asparagus, salt, and pepper

  3. Cook in the skillet for 5 minutes, making sure to keep the asparagus from burning

  4. Add the bell pepper and continue to cook until the veggies are al dente

  5. Remove veggies from the pan and put set them aside

  6. Add the peas to the veggies in the bowl

  7. Cook your pasta according to the directions on the package

  8. Drain the pasta, reserving ¼ cup of pasta water for the sauce

  9. In the pasta cooking pot add in your pesto and reserved pasta water and stir to combine until at the consistency you prefer

  10. Add your tortellini and vegetables and toss in the pesto sauce

  11. Serve the tortellini in a bowl and top with freshly grated Parmesan cheese and torn basil leaves


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