Pesto Primavera

Name: Pesto Primavera
Yield: 8 servings
Ingredients: 3 quarts water; 1 cup sliced carrot; 1 cup dried tomatoes, cut into fourths; 1 (16-ounce) package linguine; 2 yellow squash, cut into thin strips; 1 red bell pepper, cut into thin strips; ⅓ cup Ruth's Pesto; Pine nuts

1 Rating
1 Review

Rower Ruth Davidon captures the season's freshness in her Arlington, Virginia, kitchen with this vegetable-packed dish.

By Ruth Davidon, Arlington, Virginia

Recipe by Southern Living July 1996

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Yield:

8 servings

Ingredients

3 quarts water
1 cup sliced carrot
1 cup dried tomatoes, cut into fourths
1 (16-ounce) package linguine
2 yellow squash, cut into thin strips
1 red bell pepper, cut into thin strips
⅓ cup Ruth's Pesto
Pine nuts

Directions

Step 1
Bring water to a boil in a large Dutch oven; add carrot, tomato fourths, and linguine, and cook 8 minutes. Add squash and bell pepper; cook 2 minutes. Drain well, and stir in 1/3 cup Ruth's Pesto. Sprinkle with pine nuts, and serve immediately.

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Pesto Primavera

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Pesto Primavera

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Pesto Primavera