Quick & Easy Pesto Pasta with Homegrown Veggies

We love pesto pasta in our house, and with three kids, we’re always looking for ways to sneak in extra veggies. That’s why we’ve perfected this quick, easy weeknight dinner that combines delicious pesto with whatever’s thriving in our garden.

Making the Basic Pesto

To make a vibrant, fresh pesto, you’ll need:

• 2 cups fresh basil leaves (or any other leafy greens you have)

• 2 tablespoons pine nuts

• ½ cup (about 50 grams) Parmesan cheese

• ½ cup extra-virgin olive oil

• 1 small garlic clove

• Salt and pepper to taste

  
  

Instructions:

1. Blend all ingredients together until smooth.

2. Store in an airtight container in the fridge for 5–7 days.

3. Optional: Add a thin layer of olive oil on top to help it last even longer.

4. 
   

Preparing the Pasta: Step-by-Step

1. Cook the Pasta Cook your pasta of choice according to the package instructions. Drain and set aside.

2. Prepare the Veggies While the pasta cooks, grate some zucchini and squash from your homegrown box. These fresh veggies add wonderful texture and nutrition.

3. Combine and Toss

   • Gently heat the pesto in a large pan for a few seconds.

   • Add a dollop of sour cream (optional, but our kids love it) for creaminess.

   • Mix in a squeeze of lemon juice and some lemon zest.

4. Finish and Serve

   • Add the grated zucchini and squash to the pasta, and toss everything together.

   • Stir in fresh spinach leaves and, if available, some fresh or sun-dried tomatoes.

   • Sprinkle with Parmesan cheese and serve warm!

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