2 cups fresh broccoli florets, cut into bite-sized pieces
1/4 lb. sugar snap peas, sliced in half
8 oz. dried spaghetti
1 cup prepared pesto
1 tbsp. extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup cherry tomatoes, halved
3 medium carrots, trimmed, peeled and coarsely grated
1/3 cup grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
1. Bring a large pot of salted water to a boil. Have ready a bowl of ice water. Drop the broccoli and peas into the boiling water; cook until bright green and tender, about 1 minute. Transfer vegetables with a slotted spoon to the ice water to stop cooking. Once cooled, drain.
2. Stir the pasta into the boiling water. Cook according to package instructions. Drain pasta and transfer to a large bowl. While pasta is still warm, add the pesto and toss until combined.
3. While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the tomatoes and cook 1 minute. Add the broccoli-peas mixture, carrots and a pinch of salt. Cook veggies until warmed through, 1 to 2 minutes. Add them to pasta mixture and toss. Then add cheese, season with salt and pepper and serve.