Ingredients:
one package of pasta of choice - I like a short pasta like penne that can match the length of the chopped veggies
filtered water to boil the pasta in
1/3 to 1/2 cup extra virgin olive oil
2/3 cup pesto
fresh seasonal veggies: I used shitake mushrooms, snap peas, spinach, 2 cloves of garlic and frozen peas
Goat cheese for topping
Directions:
Boil water for pasta
Cut the veggies to size. I like them the size of the pasta of choice.
Cook the pasta el dente
Heat 1/3 to 1/2 cup extra virgin olive oil in a skillet
Add the veggies based on how long they take to cook (example: first mushrooms and then snap peas and garlic, then frozen peas and spinach) and sauté until just cooked but barely so it gives this dish a light fresh and slightly crunchy texture.
Drain the water from the pasta and immediately put the pasta into the pan with the veggies and toss until coated
Add the pesto and coat pasta and veggies with it.
Squeeze the juice of one lemon, add goat cheese crumble to the top and serve!
