Veggie Pesto Pasta
- Heat oil over medium heat then cook garlic and asparagus.
- Remove asparagus then cook zucchini until golden.
while the vegetables cook. Cook until al dente.
In large pot, add pasta, pesto, lemon juice, and lemon zest.
Add pasta water 1/4 cup at a time.
Season with salt and pepper and fold in the asparagus and zucchini.
Serve immediately with fresh grated parmesan and garnish with zucchini and asparagus.
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About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.