Pasta Primavera with Chilli Pesto
September 17, 2026
Spring in a bowl — casarecce tossed with asparagus, peas, green beans and zucchini in a silky Bippi Chilli Pesto sauce, finished with lemon, basil and parmesan. Dinner in 20 minutes.
Ingredients
- 400g casarecce or orecchiette
- 1 tbsp olive oil
- 1 zucchini, halved lengthways and sliced
- 1 garlic clove, crushed
- 1 bunch asparagus, cut into 3cm lengths
- 150g green beans, trimmed and halved
- 1 cup frozen peas
- ½ jar Bippi Chilli Pesto (about 3 heaped tablespoons)
- Zest and juice of ½ lemon
- 40g parmesan, finely grated, plus extra to serve
- Small handful fresh basil leaves
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to the boil and cook the pasta according to the packet.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Cook the zucchini for 3–4 minutes until golden at the edges, add the garlic for the final minute, then take off the heat.
- For the final 3 minutes of the pasta's cooking time, drop the asparagus and green beans straight into the pasta pot. Add the peas for the final minute. Reserve a cup of the pasta water, then drain.
- Return the pasta and vegetables to the pot, off the heat. Add the zucchini, the Chilli Pesto and a good splash of the reserved pasta water, and toss until every piece is coated in a glossy green sauce — add more pasta water if it tightens up.
- Toss through the lemon zest, lemon juice, parmesan and basil. Season to taste and serve with extra parmesan and an extra spoonful of pesto on top.
Make it with
