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.
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