We’re going seriously green here with our veggie selection and the vibrant basil pesto! If you don’t have leftover pasta, you can, of course, cook some fresh.
Sharp knife (adult needed)
- 1⁄4 cup water
- 4 cups hard green vegetables, such as asparagus, green beans, broccoli, and zucchini, all cut into similar-sized pieces
- 1⁄2 teaspoon salt
- 4 cups leftover pasta, any shape is fine
- 1⁄4 cup pesto
Put 1/4 cup water and the vegetables in the pan on the stove. Turn the heat to medium and bring to a boil. Cook until the water has been absorbed and the vegetables are almost tender, about 5 minutes.
Add the pasta and remaining 1/4 cup water and cook, stirring once or twice, until the water has been absorbed and the pasta is warmed throughout, about 3 minutes.
Remove the pan from the heat, add the pesto, and stir well. Taste it and add salt if you think it needs it. Serve right away.