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Pesto Penne Primavera

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."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.
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.
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.

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.