Pesto Penne Primavera

Homemade pesto primavera with fresh asparagus, zucchini, and penne pasta deliver a great summer dish to the dinner table.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 368 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add cooked pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine.

Step 6

Serve in bowls topped with grated Parmesan cheese.