PESTO PASTA PRIMAVERA

Pasta primavera has always held its own as a delicious and healthy summer recipe that makes great use of the bounty of fresh summer produce. It should be made at mealtime and served immediately. I like to sprinkle extra pine nuts and finely chopped fresh basil over the top.

1 pound spaghetti, uncooked
FOR THE VEGETABLES:
1 head broccoli, chopped
2 small zucchini, chopped
2 cups mushrooms, sliced
1 1/2 cups green beans, sliced
4 asparagus spears, sliced
1/2 cup peas
FOR THE TOMATO-PESTO SAUCE:
3 cups chopped tomatoes
8 tablespoons pesto
FOR THE CHEESE SAUCE:
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy (whipping) cream
2/3 cup grated Parmesan cheese (plus more for serving)
Salt and black pepper

In a large pot, cook the spaghetti until al dente. Drain in a colander and set aside.

TO PREPARE THE VEGETABLES:
Steam broccoli, zucchini, mushrooms, green beans, asparagus, and peas for 3 to 5 minutes until tender but still crisp. Drain and set aside.

TO MAKE THE TOMATO-PESTO SAUCE:
Cook tomatoes for 5 minutes in a heavy skilled, stirring gently. Add the pesto and set aside.

TO MAKE THE CHEESE SAUCE:
In the pasta pot, melt butter, then add broth, cream, and cheese. Cook gently until smooth, stirring constantly.

TO SERVE:
Add spaghetti, vegetables, and tomato-pesto sauce to the cheese sauce. Toss quickly with more grated cheese. Add salt and black pepper to taste.

Adapted from source: The Pesto Manifesto: Recipes for Basil and Beyond by Lorel Nazzrao