Pesto Penne Primavera
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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. 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.
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
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