Here’s a light and summer ready pennette primavera!
INGREDIENTS
- 1 lb pennette pasta
- 1 tsp minced garlic
- 2 sliced shallots
- 12 basil leaves
- 10 julienned asparagus spears
- 1 cup julienned peppers (red and green)
- 6 chopped green onions
- 1 cup green peas
- 1 cup Cut into halves cherry tomatoes
- 1 tbsp EV olive oil
- salt & pepper to taste
METHOD
- Boil a large pot of water seasoned with salt, add the pasta and cook to your doneness.
- Meanwhile the pasta is cooking prepare the sauce by preheat a skillet, add olive oil, garlic, shallots and green onions.
- Once it is translucent add the basil and stir on medium heat to prevent burning, season with some salt and pepper, add the rest of the vegetables.
- Add a few spoonsful of pasta water and simmer a minute or two.
- When the pasta is done add it to the sauce and stir well tossing to create a creamy consistency, serve immediately.