Pesto primavera
by Steve, June 30th, 2013Yeah, it’s l’estate, not la primavera, but the peas are just coming on strong, and so are the carrots. And we had some red bells and pesto in the fridge, ergo:
Ingredients
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1 Red bell pepper, sliced
1 handful fresh carrots, sliced thinly on a diagonal
2 handfuls snow peas, sliced into bite-size chunks
1/2 sweet onion, chopped
6 cloves garlic, sliced
1 handful sun-dried tomatoes, chopped (I like the kind packed with olive oil)
Grated Parmesan
1/2 cup pesto
Zest of 1 lemon
Olive oil
Method
Saute onion, carrot and pepper in olive oil over medium heat until soft. Add peas, garlic and sun-dried tomatoes. Saute until soft, then turn up heat and sear. When carrots and onions are browned a little, turn off heat and toss in pesto. Serve over capellini, top with a sprinkle of Parmesan and another sprinkle of lemon zest.
