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Pasta with Pesto and Summer's Vegetables


  • 1 lb pasta of your choice
  • 1 recipe pesto
  • Summer vegetables: tomatoes, eggplant, summer squash, broccoli, cauliflower, green beans, asparagus to name a few
  • Freshly grated parmesan


Cook pasta according to package directions, reserving 1 cup of pasta cooking water before draining.

Meanwhile prepare vegetables: summer squash and eggplant do best cut into bite-sized pieces and sauteed in olive oil with salt and pepper. Asparagus, broccoli, cauliflower and green beans may be cut into bite-sized pieces and quickly cooked in boiling, salted water until barely tender. Tomatoes are good raw and diced or for graper tomatoes, halved.

Toss warm pasta with pesto, vegetables and enough pasta cooking water to make saucy. Sprinkle generously with freshly grated parmesan. Taste and adjust for salt and pepper. Plate, garnishing with more parmesan and some freshly snipped herbs.

Tested and approved by Boston Organics (Beth Harris)

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