Pesto Penne Primavera

Pesto Penne Primavera

by Livio Roy 2 years ago
4.8 (9)
20 minutes
367.5 kcal
34.4 g carbs
Share recipe
Description

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.

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
Directions
  1. 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. 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. 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.
Nutrition Facts
serving: 8 servings
calories: 367.5 kcal
carbohydrates: 34.4 g
protein: 12.6 g
saturated fat: 4.3 g
cholesterol: 8.8 mg
sodium: 412.6 mg
fiber: 3.1 g
sugar: 3.1 g