Pesto Penne Primavera recipe

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Ingredients

1 cup fresh basil leaves
2 cloves garlic, minced
¼ cup pine nuts
½ cup Parmesan cheese
¼ cup olive oil
2 tablespoons lemon juice
4 cups mini penne pasta
1 tablespoon olive oil
1 tablespoon olive oil
¼ cup pine nuts
1 cup chopped asparagus
½ cup sliced zucchini
½ cup sliced Kalamata olives
½ cup diced roasted red pepper
½ cup chopped sun-dried tomatoes
½ cup grated Parmesan cheese

Nutrition Info

367.5 calories
carbohydrate: 34.4 g
cholesterol: 8.8 mg
fat: 20.6 g
fiber: 3.1 g
protein: 12.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 412.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto, set aside.

  2. Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes, drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat, set aside.

  3. Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned, remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet, cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.

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