Pesto Penne Primavera Recipe - Allrecipes.com
Pesto Penne Primavera Recipe
  • READY IN 40 mins

Pesto Penne Primavera

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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.
Kitchen-Friendly View

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the pesto ingredients. The actual amount of the marinade consumed will vary.
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Reviews More Reviews

Nov 11, 2011

I liked how fresh it tasted, but probably won't make it again.

 
Jul 21, 2013

This was SO GOOD. Definitely will make again. It wasn't that time consuming, either. The only changes I made were to omit the olives and substitute green beans for asparagus. I especially loved the toasted pine nuts in it. My dad told me how to roast a red pepper: cut it into flat pieces and put them skin side up under the broiler until they turn black, then peel the black skin off. It turned out great. I might actually put in more veggies next time.

 

18 Ratings

Aug 18, 2011

Delicious! Everyone gobbled it all up!

 
May 07, 2011

Absolutely delicious!!! Fresh herbs from the garden-yum!

 
Jun 25, 2014

This recipe was super delicious! I added more garlic, olive oil (thin out sauce just a bit), cheese and a few extra basil leaves to sauce and I changed most of the vegetables to ones we prefer (red bell peppers, zucchini, mushroom, peas, and onions) but everything together tasted so yummy and fresh!

 
Apr 06, 2014

Made just as directed (except triple the garlic because we are garlicoholics)and everyone in the family (17yrs down to 7 yrs) LOVED it!!!!!

 
Oct 17, 2013

OMG this was amazing! I didn't have any olives and didn't add roasted red peppers bec my son doesn't like spicy. I added a little more olive oil to the pasta and to the pesto mixture. Other than that, no other changes. Even my picky little eater loved it! WOW! Thank you!

 
Aug 05, 2013

I added some grape tomatos, cut in half. I will definitely make this again as it's wonderful chilled and in Texas, we need chilled pasta!

 

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Nutrition

  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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