Pasta di Primavera

Pasta di Primavera is a celebration of fresh, vibrant flavours — the essence of spring on a plate. Tossed with tender vegetables and a bright, aromatic basil sauce, this dish is light yet satisfying. Perfect for weeknight dinners or casual gatherings, it brings the garden straight to your table in every colourful, nourishing bite.This recipe uses fresh, organic, seasonal vegetables. Use whatever you have on hand!

Noodles (Serves 6)

8 zucchinis

2 carrots (can substitute zucchinis and carrot with a pasta of your choice)

2 avocados, cubed

2 cups cherry tomatoes, halved

1 yellow bell pepper, cubed

1 cup of Sicilian olives

1 cup sundried tomatoes

1 cup snow peas, trimmed and sliced lengthways

1/4 cup olive oil

salt and pepper to taste

Basil Pesto

1/2 cup toasted pine nuts

2 Tablespoons fresh lemon juice

2 cups basil leaves (can sub for 2 Tablespoons cold pressed basil paste)

1/4 cup olive oil

1 small garlic clove (optional)

1/4 cup parmesan cheese (optional)

Put all the pesto ingredients in a blender and pulse until desired consistency.

Use a vegetable spiralisers to make long noodles of zuchinni and carrot. If you don’t have a spiraliser, a mandolin or sharp knife can be used to make ribbons.

Toss all remaining ingredients in the bowl and either mix through pesto or place dollop on top.