Pesto Penne Primavera
Nothing spells comfort like italian food.
Recipe Summary Pesto Penne Primavera
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.Ingredients | Penne Cooking Time1 cup fresh basil leaves2 cloves garlic, minced¼ cup pine nuts½ cup Parmesan cheese¼ cup olive oil2 tablespoons lemon juice4 cups mini penne pasta1 tablespoon olive oil1 tablespoon olive oil¼ cup pine nuts1 cup chopped asparagus½ cup sliced zucchini½ cup sliced Kalamata olives½ cup diced roasted red pepper½ cup chopped sun-dried tomatoes½ cup grated Parmesan cheeseDirectionsCombine 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.The nutrition data for this recipe includes the full amount of the pesto ingredients. The actual amount of the marinade consumed will vary.Info | Penne Cooking Timeprep: 20 mins cook: 20 mins total: 40 mins Servings: 8 Yield: 8 servings
TAG : Pesto Penne PrimaveraSide Dish, Vegetables, Squash, Summer Squash,
