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Pesto Penne Primavera

Pesto Penne Primavera

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Mikey's Kitchen

Mikey's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Chef Mom
5

Chef Mom

11/11/2011

I liked how fresh it tasted, but probably won't make it again.

poprocks894
4

poprocks894

7/21/2013

This was SO GOOD. Definitely will make again. It wasn't that time consuming, either. The only changes I made were to omit the olives and substitute green beans for asparagus. I especially loved the toasted pine nuts in it. My dad told me how to roast a red pepper: cut it into flat pieces and put them skin side up under the broiler until they turn black, then peel the black skin off. It turned out great. I might actually put in more veggies next time.

Hayley
3

Hayley

8/18/2011

Delicious! Everyone gobbled it all up!

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