Pesto Genovese Pasta Primavera

Instructions

1. 1

   Bring large pot of salted water to boil. Meanwhile, make pesto by blending Fresh basil leaves, Pine nuts, Garlic clove, Parmesan cheese and Extra virgin olive oil until smooth.

   ✓ Point de contrôle : Pesto is bright green and creamy
2. 2

   Add Spaghetti to boiling water and cook until al dente. Reserve 1 cup pasta water.

   ✓ Point de contrôle : Pasta has slight bite in center
3. 3

   While pasta cooks, heat 2 tbsp olive oil in skillet. Sauté Zucchini and Cherry tomatoes for 4 minutes until tender-crisp.

   ✓ Point de contrôle : Zucchini edges lightly golden
4. 4

   Drain pasta and toss immediately with pesto and vegetables. Add reserved pasta water as needed for silky sauce.

   ✓ Point de contrôle : Sauce coats pasta evenly