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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

367.5 calories; protein 12.6g 25% DV; carbohydrates 34.4g 11% DV; fat 20.6g 32% DV; cholesterol 8.8mg 3% DV; sodium 412.6mg 17% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(10)
37 Ratings
  • 5 star values: 31
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2013
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. Read More
(10)
Rating: 4 stars
11/11/2011
I liked how fresh it tasted but probably won't make it again. Read More
(8)
Rating: 5 stars
08/18/2011
Delicious! Everyone gobbled it all up! Read More
(6)
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Rating: 4 stars
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
(4)
Rating: 5 stars
05/07/2011
Absolutely delicious!!! Fresh herbs from the garden-yum! Read More
(4)
Rating: 5 stars
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
(3)
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Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 5 stars
01/02/2017
Yummmmmmmmmmmmmmmmmmmmmmmm! Creative combination of flavors and ingredients. Absolutely delicious. Read More
(1)