Pesto Penne Primavera

Name: Pesto Penne Primavera
Total time: 40
Yield: 8
Ingredients: 1 cup fresh basil leaves; 0.5 cup Parmesan cheese; 0.25 cup pine nuts; 0.25 cup olive oil; 2 tablespoons lemon juice; 2 cloves garlic, minced; 4 cups mini penne pasta; 2 tablespoons olive oil, divided; 0.25 cup pine nuts; 1 cup chopped asparagus; 0.5 cup sliced zucchini; 0.5 cup sliced Kalamata olives; 0.5 cup diced roasted red pepper; 0.5 cup chopped sun-dried tomatoes; 0.5 cup grated Parmesan cheese

Recipe by Mikey's Kitchen from allrecipes.com

Side Dish 40 Mins.

Ingredients

8 servings

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1 cup fresh basil leaves
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0.5 cup Parmesan cheese
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0.25 cup pine nuts
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0.25 cup olive oil
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2 tablespoons lemon juice
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2 cloves garlic, minced
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4 cups mini penne pasta
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2 tablespoons olive oil, divided

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0.25 cup pine nuts
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1 cup chopped asparagus
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0.5 cup sliced zucchini
•

0.5 cup sliced Kalamata olives
•

0.5 cup diced roasted red pepper
•

0.5 cup chopped sun-dried tomatoes
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0.5 cup grated Parmesan cheese

Instructions

Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto.
Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat.
While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside.
Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture.
Add cooked 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 grated Parmesan cheese.