Peas And Pesto Pasta Primavera
Halloumi har en härlig sälta och passar utmärkt i en bönsallad som kryddas med en god vinägrett på honung och dijonsenap.
Recipe Summary Peas And Pesto Pasta Primavera
How to get kids to eat their veggies: Swap in the ones they actually like! Customize this delicious dish, made with our Traditional Basil Pesto, to suit your picky palates.Ingredients | Pasta Med Halloumi Och Pesto1 (16 ounce) box Barilla® Penne3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces1 ½ cups fresh shelled peas2 (6.3 ounce) jars Barilla® Traditional Basil Pesto¼ cup half-and-half or whole milk½ cup grated Parmesan cheeseDirectionsBring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.Add pasta to the sauce in pot; heat through.Serve topped with Parmesan cheese.*Or reserve 1/4 cup pasta water and use in place of half-and-half or whole milk.Customize it: Customization is clutch when it comes to making meals to please even the pickiest eaters. With this dish, any fresh vegetable mixture will do.Info | Pasta Med Halloumi Och Pestoprep: 15 mins cook: 11 mins total: 26 mins Servings: 8 Yield: 8 servings
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