Pesto Pasta with Vegetables and Parmesan – Fresh, Fast, and Full of Flavor 🌿🍝✨
There’s something undeniably satisfying about a bowl of pasta that’s both comforting and vibrant—and this Pesto Pasta with Vegetables and Parmesan hits every mark. Fresh basil pesto coats tender pappardelle noodles, while sautéed cherry tomatoes, baby spinach, and sundried tomatoes add pops of sweetness and depth. Finished with a sprinkle of Parmesan and a few basil leaves, it’s the kind of dish you’ll crave again and again.
Why I Love This Recipe
This is one of those recipes that proves simplicity is powerful. It’s fast enough for a weeknight dinner, yet elegant enough for a cozy dinner party. The pesto is herbaceous and rich, the veggies bring color and freshness, and the Parmesan ties it all together. Plus, it’s super customizable based on what you have in your kitchen.
Ingredients
For the Pasta:
- 1 lb fresh pappardelle pasta (or your preferred pasta)
- 4 cups water
- Salt (to taste)
For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1/2 cup baby spinach
- 1/4 cup sundried tomatoes, chopped (optional)
For Garnish:
- Grated Parmesan cheese
- Fresh basil leaves (optional)
Swaps and Notes
- Nuts: Walnuts are a great alternative to pine nuts and more budget-friendly.
- Pasta: Try linguine, rigatoni, or even gluten-free varieties if needed.
- Leafy Greens: Arugula or kale can replace spinach for a bolder bite.
- Add Protein: Grilled chicken, shrimp, or white beans make it more filling.
Step-by-Step Instructions
1. Cook the Pasta
- Bring 4 cups of salted water to a boil.
- Add pasta and cook according to package instructions (3–5 minutes for fresh pappardelle).
- Drain, reserving a small cup of the pasta water. Set aside.
2. Make the Pesto
- In a food processor, combine basil, pine nuts, garlic, and Parmesan.
- Pulse until roughly combined.
- Slowly drizzle in olive oil while blending until smooth and creamy.
- Season with salt and pepper to taste.
3. Sauté the Vegetables
- Heat a small amount of olive oil in a pan over medium heat.
- Add cherry tomatoes and cook for 2 minutes until softened.
- Stir in spinach and sundried tomatoes (if using); cook for another 1–2 minutes until the spinach wilts.
4. Combine and Toss
- In a large bowl or pan, toss the cooked pasta with pesto.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Mix in the sautéed vegetables until evenly coated.
5. Serve
- Plate the pasta.
- Garnish with extra Parmesan and fresh basil leaves.
- Serve immediately and enjoy every fresh, herby bite!
Tips for Success
- Use fresh basil: It makes all the difference in flavor and color.
- Don’t overcook the veggies: Keep them just tender for the best texture.
- Reserve that pasta water: It helps the pesto coat the noodles like a dream.
- Toast your nuts: Lightly toasting pine nuts or walnuts enhances their flavor.
Serving Suggestions and Pairings
Round out this dish with a few of these complementary favorites:
- 🥗 For a light protein side, serve with A Light Tangy Chicken Salad.
- 🧀 Hosting a gathering? Add Sheet Pan Quesadillas to your table.
- 🍗 Try alongside This Cajun Chicken Sausage Gumbo for a cozy dinner contrast.
- 🍽️ Need a heartier side? Mexican Chicken and Rice Casserole makes it a two-dish meal.
- 🍞 Craving Italian flair? Pair with Easy Cheesy Chicken Sliders for that melty, saucy balance.
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat with a splash of water or olive oil.
- Don’t freeze: Fresh pesto doesn’t freeze well once mixed with pasta.
More Recipes You’ll Love
Fresh and flavor-packed recipes are always in style—try these next:
- A Light Tangy Chicken Salad – perfect contrast to the richness of pesto.
- Cajun Chicken Sausage Gumbo – deep flavor, easy to prep.
- Sheet Pan Quesadillas – great for feeding a group with style.
Final Thoughts
This Pesto Pasta with Vegetables and Parmesan is proof that fresh, wholesome ingredients can create something truly delicious in just 30 minutes. It’s colorful, full of texture, and rich with flavor—exactly the kind of dish that belongs in your weekly rotation.
Tried it? Share your plate and tag us—I’d love to see your take! And don’t forget to follow for more easy, delicious, real-food recipes that make you feel like a kitchen rockstar. 🌿🍝💚
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