Pesto Penne Primavera

Name: Pesto Penne Primavera
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup fresh basil leaves; 2 cloves garlic, minced; ¼ cup pine nuts; ½ cup Parmesan cheese; ¼ cup olive oil; 2 tablespoons lemon juice; 4 cups mini penne pasta; 1 tablespoon olive oil; 1 tablespoon olive oil; ¼ cup pine nuts; 1 cup chopped asparagus; ½ cup sliced zucchini; ½ cup sliced Kalamata olives; ½ cup diced roasted red pepper; ½ cup chopped sun-dried tomatoes; ½ cup grated Parmesan cheese

Rating: 4.84 stars

37 Ratings
41 Reviews
7 Photos

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.

By Mikey's Kitchen

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Recipe Summary test

prep:

20 mins

cook:

20 mins

total:

40 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

Editor's Note

The nutrition data for this recipe includes the full amount of the pesto ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving:

368 calories; protein 12.6g; carbohydrates 34.4g; fat 20.6g; cholesterol 8.8mg; sodium 412.6mg. Full Nutrition

Reviews (41)

Most helpful positive review

poprocks894

07/22/2013

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. Read More

Helpful

(10)

37 Ratings

5 star values: 31
4 star values: 6
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

poprocks894

07/21/2013

Helpful

(10)

Chef Mom

11/11/2011

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

Helpful

(8)

Hayley

08/18/2011

Delicious! Everyone gobbled it all up! Read More

Helpful

(6)

Mutton Chop Begay

01/19/2015

This was pretty tasty and makes great leftovers if there's only two of you. I was lazy and used prepared pesto from a jar and I also increased the veggies to a cup of each. I wasn't in the mood for crisp veggies so I sauteed them in coconut oil for 3-4 minutes and then added a half cup of chicken broth which I reduced uncovered. Tastes good hot or cold. Thanks for sharing. Read More

Helpful

(4)

merfie

05/07/2011

Absolutely delicious!!! Fresh herbs from the garden-yum! Read More

Helpful

(4)

Christina

Allstar

04/28/2013

We thought this was delicious! I did use my own homemade pesto sauce that I had in the freezer which is very similar to the one in the recipe except for the lemon juice. Also I didn't measure any of the ingredients but I do know that I used more of everything called for omitting the sun dried tomatoes b/c I didn't have any. I would def make this again YUM! Thanks for sharing.:) Read More

Helpful

(3)

madison

05/30/2013

Literally just finished cooking! this is awesome! I did not use the kalamata olives but i did grill the pepper asparagus and zucchini! yum yum yum I also skipped the lemon partially because i forgot and this was the first time i made pesto. Other than a little struggle with the food processor so easy! definitively a new favorite! Read More

Helpful

(1)

Kim Scarlett

08/05/2013

I added some grape tomatos cut in half. I will definitely make this again as it's wonderful chilled and in Texas we need chilled pasta! Read More

Helpful

(1)

COcooker

01/02/2017

Yummmmmmmmmmmmmmmmmmmmmmmm! Creative combination of flavors and ingredients. Absolutely delicious. Read More

Helpful

(1)

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Pesto Penne Primavera

Servings Per Recipe: 8
Calories: 367.5

% Daily Value *

protein: 25 %

carbohydrates: 11 %

dietary fiber: 13 %

sugars:

fat: 32 %

saturated fat: 21 %

cholesterol: 3 %

vitamin a iu: 21 %

niacin equivalents: 39 %

vitamin b6: 8 %

vitamin c: 24 %

folate: 22 %

calcium: 14 %

iron: 17 %

magnesium: 19 %

potassium: 8 %

sodium: 17 %

thiamin: 31 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.