Pesto Penne Primavera

Name: Pesto Penne Primavera
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chopped asparagus; 237 milliliters fresh basil leaves; 2 cloves garlic, minced; 118 milliliters sliced Kalamata olives; 2 Tbsps lemon juice; 1 Tbsp olive oil; 118 milliliters grated Parmesan cheese; 946 milliliters mini penne pasta; 59 milliliters pine nuts; 118 milliliters diced roasted red pepper; 118 milliliters chopped sun-dried tomatoes; 118 milliliters sliced zucchini

Pesto Penne Primavera requires around 40 minutes from start to finish. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 9g of fat, and a total of 316 calories. A couple people really liked this side dish. Head to the store and pick up parmesan cheese, basil leaves, kalamatan olives, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Parmesan

Lemon Juice

Olive Oil

Pine Nuts

Garlic

Basil

Pesto

Equipment you will use

Food Processor

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Transfer the pasta to a large bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.

Ingredients you will need

Olive Oil

Pasta

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.

Ingredients you will need

Olive Oil

Pine Nuts

Equipment you will use

Frying Pan

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.

Ingredients you will need

Roasted Red Peppers