Step 1

Make the pesto base: in a food processor, combine the basil, spinach, Parmesan cheese, toasted pine nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped. Add the olive oil and blend until smooth, about 30 seconds to 1 minute. Set aside.

Step 2

Make the pasta: bring a large sauce pot of water to a boil. Add the rotini and cook according to package directions until al dente, about 7 to 8 minutes. Reserve ½ cup of pasta water. Drain the pasta. Return the pasta to the pot and set aside.

Step 3

Cook the veggies: while the pasta is cooking, heat the oil in a large frying pan over medium-high heat. Once the oil is hot, add the broccoli and carrots. Saute 3 to 4 minutes. Add bell peppers and saute another 2 to 3 minutes. Add the zucchini, tomatoes, and garlic. Cook another 2 minutes before adding the frozen peas. Cook another 2-3 minutes, or until the peas are warm and the zucchini is tender. Season with salt and pepper, to taste. Remove from heat.

Step 4

Make the creamy pesto: melt the butter in a small saucepan on medium heat. Whisk in the flour into the milk and add to the saucepan. Whisk until the sauce thickens. Remove from heat and stir in pesto. Season with salt and pepper, to taste.

Step 5

Combine ingredients & serve: combine the cooked pasta, vegetables, and creamy pesto in the pot used to cook the pasta. Mix well to incorporate. If the sauce is too thick, use some of the reserved pasta water to thin the sauce to the desired consistency. Divide the pasta among bowls and garnish with fresh basil and additional Parmesan cheese, if desired.