Capellini Pesto Primavera

Ingredients:

1 pound Capellini (angel hair)
3 tablespoon basil pesto sauce
4 tablespoon extra virgin olive oil
1/2 cup snap peas
1 and 1/2 cups broccoli
1 red pepper, julienned
1 pinch chicken base (optional)
1 tablespoon chopped parsley
4 cloves garlic, crushed and chopped
15 cherry tomatoes, halved
Salt and pepper to taste

Directions:

Bring 2-3 liters of salted water to a boil and cook the capellini until it is 'al dente'.

Blanch the snap peas and broccoli in a strainer in the same water with the capellini.

In a large heavy skillet, heat the olive oil and saute the red peppers together with the garlic for 4 minutes.

Add the blanched vegetables, pesto sauce and cherry tomatoes, and saute for 3 minutes more.

Add the drained capellini and chicken base (if using) and toss well.

Serve the pasta dish immediately with some freshly grated Parmigiano Reggiano cheese. Serves 3-4.

That's it!

(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)