Pesto Pasta a la Therese

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For those who have discovered the abundance produced by a few basil plants and kept up by making pesto, or even those who buy pesto in the supermarket, here's a delicious, reasonably healthy way to enjoy pesto with whole grain pasta and veggies.

Modified from: Pesto Pasta

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, heat the oil in a frying pan over medium low heat. Add onion, mushrooms and red bell peppers. Cook about five minutes, or until onions and red peppers are soft. Add pesto, salt and pepper and simmer an additional 5 minutes.
  3. In a large bowl, mix pesto mixture into pasta. Top with grated cheese, as desired.
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fresh chopped genovese basil and finely chopped red pepper give this a most Italian taste experience...5-star improvement !!!