Pesto Penne Primavera

Pesto Penne Primavera

Ingredients:

1 cup fresh basil leaves ( can substitute spinach for basil)

2 cloves garlic, minced

1/2 cup pine nuts

1 cup parmesan cheese

1/4 cup olive oil

2 tablespoons lemon juice

4 cups penne pasta (gluten-free)

2 tablespoons olive oil

1 cup chopped asparagus

1/2 cup chopped zucchini

1/2 cup sliced Kalamata olives

1/2 cup diced roasted red pepper

1/2 cup chopped sun-dried tomatoes

Directions:

Combine the basil, garlic and 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.

Bring a pot of lightly salted water to boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes ( depending on brand of pasta used ). Drain the pasta and transfer to a large bowl. Pour 1 tablespoon of oil over the pasta and toss to coat; set aside.

Heat 1 tablespoon of 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, 5-7 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 grated parmesan cheese.