Sunday, July 1, 2012

Pasta Primavera

This is an awesome spring and summer dish!! I had some pesto already made (see my recipe here- and threw that into the mix!)

Yellow squash
bell pepper
black pepper and salt
white wine
garlic butter or olive oil
Chicken Stock
spoonful of cooking water from pasta
Pesto (or if not handy, chopped fresh basil, garlic, and shaved pecorino and parm cheese)
Twisty pasta (The shape IS important- you want something with nooks and crannies to catch the sauce) Boiled in salted water, left a little extra al dente

Melt the butter or olive oil in a large saute pan. Put all the veggies in the pan, and stir until soft. Splash with chicken stock and white wine, and allow to cook off. Season. Stir in pasta, splash of cooking water, and the pesto (or the herbs, cheese, and garlic). Stir. If not using prepared pesto, add additional olive oil if need be.

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