Pesto Pasta with Spring Vegetables

Savor the fresh flavors of spring with this vibrant pesto pasta, featuring seasonal vegetables for a light, delicious dish.

Ingredients

• 12 oz pasta of your choice
• 1 cup pesto sauce
• 1 bunch of asparagus, trimmed and cut into pieces
• 1 cup peas
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add asparagus and peas, and cook for 3-4 minutes until tender.
3. Add the cherry tomatoes, salt, and pepper, cooking for another minute until the tomatoes are slightly softened.
4. Reduce heat to low, add the cooked pasta to the skillet, and gently mix in the pesto sauce until everything is well combined.
5. Serve the pesto pasta warm, garnished with additional parmesan cheese if desired.

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