Pesto Pasta with Green Vegetables

Pesto Pasta with Green Vegetables | ChopChop


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.

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Measuring cup
Measuring spoons
Large pan


1⁄4 cup
4 cups
hard green vegetables, such as asparagus, green beans, broccoli, and zucchini, all cut into similar-sized peaces
1⁄2 teaspoon
4 cups
leftover pasta, any shape is fine
1⁄4 cup


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put ¼ cup water and the vegetables in the pan and bring to a boil over medium heat. Cook until the water has been absorbed and the vegetables are almost tender, about 5 minutes.
  2. Add the pasta and remaining ¼ cup water and cook, stirring once or twice, until the water has been absorbed and the pasta is warmed throughout, about 3 minutes.
  3. 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.