Pesto Pasta Primavera w/ Local Bread
Ready in 20 Minutes | Vegetarian | For the best experience, please skim through the steps before you start cooking.
Unpack Your Kit Ingredients
Grab Your Cookware and Staples
colander or strainer
salt and pepper
Step 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.
Step 2: Sauté the Veggies
While the noodles boil...
HEAT the contents of the extra virgin 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, onion and celery)
hat add a base layer of flavor. Mirepoix is cooked over gentle heat to sweeten and soften without browning or caramelization.
Step 3: Add the Spinach and Garlic
STIR in the baby spinach and roasted minced garlic.
COOK until the baby spinach is wilted but still bright green, about 1 minute. Turn off heat.
Step 4: Add the Noodles & Pesto
ADD the drained noodles to the skillet.
STIR in the pesto.
TASTE and re-season as needed with salt and pepper.
Step 5: Serve and Enjoy!
SPRINKLE pesto pasta primavera with parmesan cheese.
SERVE with a side of local 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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