Pesto Primavera

This pesto primavera is light and easily made. Essentially a one-sheet dinner, its pesto is a fresh addition to a classic dish.

What You’ll Need:

• 1 red bell pepper, diced

• 1 medium yellow onion, diced

• 2 cups cherry tomatoes, halved

• 1 head of broccoli, cut into florets

• 2 tbsp of minced garlic, at least

• 2-3 cups shredded kale

• ¼ cup shredded Romano

• ¼ cup grated Parmesan

• Red pepper flakes

• Italian seasoning/spice blend

• S&P, heavy on the pepper

• EVOO

• 1-2 tbsp butter

• 2-3 tbsp jarred pesto

• 1 package diced pancetta

• 1 box of pasta

How to Make It:

1. Brown pancetta in a large skillet

2. Remove and set aside

3. Sauté diced bell pepper, onion, broccoli, and garlic in pancetta grease, with a drizzle of EVOO. Cook for 4-5 minutes on medium heat

4. Add tomatoes and dry spices. Cook 4-5 minutes

5. Add kale. Cook for 1-2 minutes

6. Add butter and cheese, simmering for 1-2 minutes on medium-low heat

7. Add pancetta and pesto, tossing to fully coat

8. Add cooked, drained pasta, remove from heat, and toss. Serve immediately