This pasta comes together nice and quick, uses fresh spring-flavoured ingredients. You can use whichever pasta you like to toss into this pan sauce and top with fresh herbs, lemon zest chili flakes or a fresh drizzle of olive oil. The next day it makes a great cold salad and tastes just as good.
While the pasta water is put on to boil, start cooking the veggies and by the time your pasta is ready, you are pretty much ready to finish your sauce. I like to deglaze the pan with a little white wine. You will simmer it down, so that alchol will burn off, however, if you don’t want to use wine, you can use vegetable stock or the pasta water.
In the summer I like to make pesto by the processor full whenever the herb garden gets a little full. Then I freeze them in ice cube trays and store in freezer bags for use throughout the year. You could also make a quick pesto with herbs from the supermarket any time of year. I’m not a purist when it comes to pesto, which you traditionally make with basil, garlic, olive oil and seasoned further with parmesan cheese and pine nuts. However, I do not particularly love the flavour of pine nuts and I omit the parmesan, so I customize mine with a little lemon zest and parsley.
- 3tbsp olive oilseparated into 2 Tbsp and 1 Tbsp
- 1pkg cremini mushroomssliced thinly
- 1/2 red onionsliced thinly
- 1inch zucchinicut ½ lengthwise, then sliced thinly
- 2cloves garlic
- 1/4cup white wineoptional
- 1can white cannellini beansdrained and rinsed
- 1/2pkg pasta of your choice
- 1/2 to 1cup reserved pasta water
- 1/4cup pesto
- 1 lemonzest and juiced
- 1/4cup parsley