Made with aforementioned peas, bell pepper, chicken, and cavatappi. Sauce is lemon and olive oil. I like to keep the Parmesan with a dry texture so I grated over the top instead of emulsifying in the sauce. There was going to be some summer squash, but they were not ready yet. :( The beauty of pasta primavera is that really any veggie goes.
Mostly pesto as well... I freeze it so I can use it year round. Also I julienne it and add it to a bruschetta with mini San marzanos and a splash of balsamic. Sometimes I put it in a peanut butter sandwich with jalapeños, which might sound insane but I love it lol