Good to be Green Pasta

Good to be Green Pasta



Prep Time: 20 Min

Cook Time: Approx. 20 Min

 

1. Bring a large stockpot filled with cold water (according to pasta directions) to a boil on medium high heat. Once boiled, salt liberally and add pasta. Cook to al dente per package directions.

**Continue as water comes to a boil**

1. Start melting the butter in a large frying pan over medium heat. Once melted, add the EVOO along with the garlic and pepper flakes. Cook stirring occasionally for about 3 minutes.

 

1. Add the onions and season with sea salt. Stir often and cook another 3 minutes. Add the snow peas, zucchini, peas, and lima beans along with another good pinch of sea salt and a drizzle of EVOO. Cover and cook 5 – 7 minutes stirring occasionally.

 

1. When pasta finishes, use tongs to take it straight from the water and add it to the pan full of green veggies. Toss everything together and reduce the heat to medium low. Work in the pesto and 1/3 C of the salty pasta water until everything is coated. Cover and simmer a couple more minutes.

 

1. Remove the pan from the heat and stir in the fresh basil, parsley, and parmesan. Season with sea salt / pepper to taste. Cover for a few minutes prior to serving.

 

1. For service, a squeeze of lemon juice really makes things pop! Serve with toasty focaccia bread for a delicious meal.

                  Grocery List

• 450g Tripolina Lunga Pasta
• 3 Tbsp. Unsalted Butter
• 1 Tbsp.  (+) EVOO
• 4 cloves Garlic, crushed
• 2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, halved & sliced
• 1 Zucchini, thinly sliced
• 200g (approx. 2 packed cups) Snow Peas
• 1 C Frozen Sweet Peas
• 1 C Frozen Lima Beans
• ¼ C Pesto
• 1/3 C Grated Parmesan
• 1 C Fresh Basil
• ½ C Fresh Parsley
• Sea Salt / Pepper

 

• Foccacia (Optional)
• Fresh Lemon (Optional)
• Pickled Pepperoncini  (Optional)