Recipe by Mikey's Kitchen
"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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fresh basil leaves
mini penne pasta
sliced Kalamata olives
diced roasted red pepper
chopped sun-dried tomatoes
grated Parmesan cheese
I liked how fresh it tasted, but probably won't make it again.
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.
Delicious! Everyone gobbled it all up!
Absolutely delicious!!! Fresh herbs from the garden-yum!
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!
Made just as directed (except triple the garlic because we are garlicoholics)and everyone in the family (17yrs down to
7 yrs) LOVED it!!!!!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pesto Penne Primavera
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
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