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Pesto Penne Primavera
Pesto Penne Primavera
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Summer pesto pasta with asparagus, zucchini, and penne - a fresh and vibrant homemade delight.
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
  • 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
Instructions:
  • Create a flavorful pesto by blending fresh basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor until smooth and creamy.
  • 1. Boil lightly salted water in a pot. Add penne and cook until al dente, around 11 minutes. Drain and transfer to a large bowl. Drizzle with 1 tablespoon of olive oil and mix well.
  • As the pasta cooks, warm the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the pine nuts in the hot oil until lightly browned, for 1 to 2 minutes. Transfer to a plate and set aside.
  • Combine vibrant asparagus, zucchini, briny olives, red pepper, and tangy sun-dried tomatoes in the skillet. Sauté and mix until warmed through, approximately 5 to 7 minutes. Gently fold in the pine nuts into the flavorful vegetable medley.
  • Combine the cooked pasta with a generous 1/4 cup of pesto in the skillet, adjusting to taste, and toss together.
  • Garnish with grated Parmesan cheese before serving in bowls.

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