Cooking Arugula Pesto Pasta Primavera Salad

I’ve noticed recently that I’m getting to a place with my cooking where I don’t mind using a recipe as a spring board instead of a by-the-numbers rule book. Part of that comes from being a lot more comfortable in the kitchen and part comes from not reading recipes all the way through before adding the ingredients to my shopping list. I can’t tell you how many times I’ll get to that day’s recipe read it through and realize there’s a major part I missed. In the case of this recipe for Arugula Pesto Pasta Primavera Salad from Hannaford’s Fresh magazine, I didn’t see that a major part of the process involved roasting vegetables in the oven at 450 degrees. I don’t know about where you guys are, but it’s been in the 80s for weeks now here and there’s no way I’m adding to that heat if I can avoid it. So, I decided to sauté my veggies. I also completely forgot the green beans and made homemade pasta for my version.

Aside from making the pasta which is always a time consuming, but rewarding process, this is a super simple recipe to put together that just involves the cutting up of some vegetables, some sauté time and a bit of food processing. To make room in my small kitchen, I made the pesto first. I followed the recipe as written, but wound up with a really bitter pesto from all that arugula. To balance it out, I added about 1/4 more parmesan and the juice of half a large lemon which helped balance everything out.

With that out of the way, it was veggie cutting time. I took my knife to the red pepper, squash, onion and tomatoes before tossing them in a bowl with oil and then popping them in my high-sided pan for sauté time. At this point I also had the water going for the pasta so everything would get done at about the same time for mixing. My timing wasn’t perfect, but everything came together nicely for a solid alternate version of pesto packed with vitamins and nutrients that my family really enjoyed.

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