Pasta Primavera "New School"

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar nutrients, while dried herbs are more affordable.

cherry tomatoes

🥗Healthier: sundried tomatoes

💰Cheaper: canned tomatoes

Sundried tomatoes provide intense flavor, while canned are cost-effective.

Boil salted water in a large pot.

Add fusili pasta to the boiling water.

Do not add oil to the water to ensure the pasta absorbs the sauce.

While the pasta cooks, heat olive oil in a large skillet.

Crush garlic and add it to the skillet to infuse flavor, then remove it later.

Add string beans and asparagus to the skillet as they take longer to cook.

Season the vegetables with salt and red pepper flakes.

Cover the skillet to retain heat and steam the vegetables.

Prepare cherry tomatoes by cutting them in half.

Chop scallions, using both the white and green parts.

Prepare pesto by mixing it with a layer of oil to keep it fresh.

Add cherry tomatoes and scallions to the skillet.

Add frozen peas to the skillet after the tomatoes have cooked a bit.

Chop fresh basil and add it to the skillet.

Add a drizzle of oil and more salt as needed.

Once the pasta is al dente, use a pasta fork to transfer it directly into the skillet with the vegetables.

Finish cooking the pasta in the skillet with the vegetables to combine flavors.

Add pesto to the pasta just before serving to maintain its freshness.

Optionally, add a little cream to enrich the dish.

Sprinkle grated cheese on top just before serving, mixing it in without cooking it.

Plate the pasta primavera and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens