Steps to Prepare Pasta Carbonara With Peas And Mushrooms

Peas And Pesto Pasta Primavera

1/2 lb bacon, cut into bite sized pieces.

Recipe Summary Peas And Pesto Pasta Primavera

How to get kids to eat their veggies: Swap in the ones they actually like! Customize this delicious dish, made with our Traditional Basil Pesto, to suit your picky palates.

Ingredients | Pasta Carbonara With Peas And Mushrooms

1 (16 ounce) box Barilla® Penne

3 cups fresh mixed vegetables such as cauliflower, broccoli, carrots and asparagus, cut into bite-size pieces

1 ½ cups fresh shelled peas

2 (6.3 ounce) jars Barilla® Traditional Basil Pesto

¼ cup half-and-half or whole milk

½ cup grated Parmesan cheese

Directions

Bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, and stir gently.

Cook pasta according to package directions adding the vegetables and peas for the last 4 minutes of cooking; remove from heat and drain well.

Meanwhile, in a large pot bring the Traditional Basil Pesto and half-and-half* to a low simmer.

Add pasta to the sauce in pot; heat through.

Serve topped with Parmesan cheese.

*Or reserve 1/4 cup pasta water and use in place of half-and-half or whole milk.

Customize it: Customization is clutch when it comes to making meals to please even the pickiest eaters. With this dish, any fresh vegetable mixture will do.

Info | Pasta Carbonara With Peas And Mushrooms

prep: 15 mins cook: 11 mins total: 26 mins Servings: 8 Yield: 8 servings

TAG : Peas And Pesto Pasta Primavera

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