Pesto Pasta Primavera w/ Local Bread
Ready in 20 Minutes | Vegetarian
IN YOUR BOX
FROM YOUR KITCHEN
colander or strainer
salt and pepper
1. BOIL THE NOODLES
BOIL 6 cups of water and a pinch of salt in a large pot over high heat.
ADD the egg noodles and cook until al dente, about 8 minutes.
DRAIN noodles after cooking in colander or strainer.
2. SAUTÉ THE VEGGIES
While the noodles boil...
HEAT the contents of the olive oil packets in a large skillet over medium heat.
ADD the mirepoix and sauté until softened, a few minutes.
(★ What’s mirepoix? See note below.)
ADD the mixed seasonal veggies. Sauté until crisp tender and tomatoes begin to burst, about 5 minutes. Season to taste with salt and pepper.
★ Mire-Whaaaaa? That’s mirepoix, pronounced “meer-pwah.” This is a fancy French word for diced veggies (typically carrot, celery and onion) that add a base layer of flavor. Mirepoix is typically cooked over gentle heat to sweeten and soften the dish.
3. ADD THE SPINACH & GARLIC
STIR in the spinach and garlic.
COOK until the spinach is wilted but still bright green, about 1 minute. Turn off heat.
4. ADD THE NOODLES & PESTO
ADD the drained noodles to the skillet.
STIR in the pesto.
TASTE and re-season with salt and pepper as needed.
5. SERVE & ENJOY!
SPRINKLE pesto pasta primavera with parmesan cheese.
SERVE with a side of bread and butter. Enjoy!
Wine: Dark Horse Chardonnay (California)
This Chardonnay offers bright abundant aromas of baked apple and peaches, layered with buttery notes of toasted oak and caramel. The rich, creamy flavors are nicely complemented by a refreshingly crisp acidity, culminating in a smooth, lingering finish.
Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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