Pasta Primavera (rip-off Pesto Cafe style)

Submitted by leigh heave on 2009-12-16 15:35:37

Entree

Vegetarian

 

Veggies like broccoli, carrots, spinach, artichoke hearts, tomatoes, asparagus, onions, etc. cut into bite size pieces

1 tbl olive oil
5 cloves garlic, chopped
1 can roasted tomatoes (if you don’t have fresh)
1-2 tbl flour
1/2 or so cup milk
1-2 tbl pesto
1/2 cup shredded Parmesan cheese
2 cups pasta (I like bowtie or rigatoni for this)

Put a massive pot of water on the stove over high heat. Once it’s boiling, add a big handful of salt and the pasta. Cook until you it’s the way you like it.

In a big saucepan, heat the olive oil. Add the chopped garlic. After a minute, add the veggies all at once. Make sure to add the juice of the tomatoes, whether you’re using canned or fresh. Cook for 5 minutes, covered.

Then sprinkle the flour over the veggies and stir until all the liquid is gone. Cook for 1 minute. Then add the pesto and milk, stirring continuously. Add more milk if the sauce is too thick. Salt and pepper to taste.

Add the cooked pasta to the saucepan and cook for one more minute, adding one or two spoonfuls of pasta water.

I’d finish with fresh walnuts, basil and more cheese. It’s good y’all.

Comments

Left by allison — 2010-09-08 00:49:06

i can’t figure out where the parmesan goes in. maybe i’m dumb…

Left by leigh heave — 2010-09-15 13:18:53

Oops! Throw in about 3/4s after the pesto and milk. Reserve the rest to put on top of your individual servings.

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