Garden Pasta with Basil Pesto is today’s “Meatless Monday” feature recipe. This pasta, can be served hot, but I think it tastes better at room temperature as a cold pasta salad. It can be made with any combination of your own garden vegetables (or those from your local farmer’s market!). For my recipe today, I am using red and yellow peppers, zucchini, red onion and plum tomatoes. To add an extra punch of flavor, I finish off the pasta salad with dollops of my homemade basil pesto. This recipe is a summertime favorite, try it. Let’s Cook!
A summertime favorite with garden vegetables and pesto
1 red onion chopped
2 cloves of garlic chopped or crushed
1 cup chopped red pepper
1 cup chopped yellow pepper
2 cups of chopped zucchini
4 plum tomatoes chopped
1 lb pasta i.e. sedani rigati (imported)
3 Tbls extra virgin olive oil
Sea Salt and Fresh ground pepper to taste
Imported Parmesan Cheese to taste (optional)
-Fill a pasta pot with cold water, bring to a boil, when boiling, add salt then the pasta, cook until package indicates for al dente, drain in a colander and rinse with cool water, set aside
-Chop the onion, red pepper, yellow pepper, zucchini, and tomato into 1/4″ cube sized pieces
-In a skillet add olive oil and garlic, lightly brown the garlic (golden), add the cubed vegetables except the tomatoes, salt and pepper. Saute on a lively heat about 5-8 minutes, you want the vegetables to retain their shape and be al dente (firm to the bite).
-Add the chopped tomatoes to the vegetables and cook for another minute you also do not want the tomatoes to lose their shape
-Off the heat, add the basil pesto to the to vegetable tomato mixture, stir
-Add the drained pasta to a serving bowl, pour the vegetable mixture onto the pasta and mix well. Important to adjust for salt and pepper at this point and if you think the mixture is too dry, add another drizzling of olive oil.
-Parmesan cheese (optional)
Serve and enjoy, note this can be served as a cold pasta salad