Pasta with homemade green pesto and seasonal vegetables
For 4 people :
- 500 g pasta (we used Paccheri Rigati – they have the shape of giant tubes)
- 20 ml virgin olive oil
- 2 teaspoons dried oregano
- 1 zucchini
- 1 bunch of green asparagus
- 2 tomatoes
- 2 handfuls of green beans
- 4 tablespoons pumpkin seeds
- 1 tablespoon poppy seeds
- Salt & pepper
For the basil pesto:
- 300 ml virgin olive oil
- 1 tablespoon of lemon juice
- 20-30 gr fresh basil leaves
- 1 garlic clove
- Salt & pepper
First, in a large saucepan, bring the water to a boil and add some salt and olive oil. Cook the pasta according to package instructions. Then, put them under cold water to stop the cooking process. Drain and set aside.
Meanwhile, wash the vegetables. Remove the stems from the beans, cut the tomatoes into dices, slice the zucchini and chop the asparagus into pieces- about 3 cm long (don’t forget to cut off the “foot” of the asparagus which is the hardest part).
In a large skillet, heat the olive oil and oregano for a few minutes over medium heat, then add all the previously cut vegetables with the pumpkin and poppy seeds.
Cook for 15 to 20 minutes over medium heat, stirring occasionally with a wooden spoon. Vegetables must stay crunchy!
For the green pesto, simply put all the ingredients in the blender and mix them at maximum speed.
Finally, all you need to do is arrange the plates: mix the pasta with the freshly made pesto and add a generous portion of vegetables on the top.
Serve it with delicious tomato crackers “à la Provençal” from the brand Kokoji. Such a healthy appetizer!
Et voilà, and it’s ready! Enjoy!
The recipe in collaboration with the brand Kokoji