I am loving all the veggies that are starting to come into season right now. It's one of the best parts about spring. And the best part about this meal is that it is all made in one pan! My favorite kind of meal involves minimal dishes.
Also this dish is really versatile, just use whatever veggies you have hanging out in your fridge. Or substitute chicken for the beans, whatever floats your boat.
[recipe title= "Spring Veggie Skillet with Pesto Cream Sauce" servings= "3" time= "45 minutes"]
- 2 tbsp olive oil, divided
- Juice from 1/2 lemon
- 1 small head of broccoli, cut into florets
- 12 spears of asparagus, cut into 1 inch pieces
- 2 yellow potatoes, sliced and cut into quarters
- 1 15 oz can cannellini beans, drained and rinsed
- 1 heaping cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp Crème fraîche
- Sunflower seeds for topping
- Shaved Parmesan for topping
- Salt and pepper
- In the food processor, pulse the basil and garlic until combined. With the processor on, slowly stream in the olive oil. Keep blending until smooth. Remove the pesto and place in a small bowl, stir in the Crème fraîche and set aside.
- In a large skillet over medium-high heat, add 1 tbsp of olive oil. Add the potatoes and cook until golden on each side, and tender (but not cooked completely). About 5-6 minutes.
- Reduce the heat to medium and add the other tablespoon of olive oil. Then the broccoli, asparagus, and lemon juice tossing to coat. Continue to cook for another 3 minutes.
- Next, add the beans and pesto cream, and stir to combine. Add salt and pepper to taste. Cook until the beans are warmed through and vegetables are tender. About another 3-5 minutes depending on how you like your vegetables.
- To serve, top with sunflower seeds and shaved Parmesan!