Side Dish Vegetables Squash Summer Squash Pesto Penne Primavera 4.8 (39) 28 Reviews 8 Photos This pesto primavera is a recipe you can serve hot or cold. A great side dish or main entrée. My kids love this and it's always a hit. You can add poached or grilled chicken. You can also freeze any leftover pesto for later use. Submitted by Mikey's Kitchen Updated on January 20, 2023 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Pesto: 1 cup fresh basil leaves ½ cup Parmesan cheese ¼ cup pine nuts ¼ cup olive oil 2 tablespoons lemon juice 2 cloves garlic, minced Pasta: 4 cups mini penne pasta 2 tablespoons olive oil, divided 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 Directions Make pesto: Combine basil, Parmesan cheese, pine nuts, olive oil, lemon juice, and garlic in a food processor; blend until well combined and consistency is that of fresh pesto. Start pasta: Bring a pot of lightly salted water to a boil. Cook penne in boiling water until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat. While the pasta is cooking, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add pine nuts and toss in hot oil until lightly browned, 1 to 2 minutes; remove to a plate and set aside. Add asparagus, zucchini, olives, red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir pine nuts into the vegetable mixture. Add cooked 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. Editor's Note The nutrition data for this recipe includes the full amount of the pesto ingredients. The actual amount of the pesto consumed will vary. I Made It Print 73 home cooks made it! Nutrition Facts (per serving) 368 Calories 21g Fat 34g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 368 % Daily Value * Total Fat 21g 26% Saturated Fat 4g 22% Cholesterol 9mg 3% Sodium 413mg 18% Total Carbohydrate 34g 13% Dietary Fiber 3g 11% Total Sugars 3g Protein 13g 25% Vitamin C 14mg 16% Calcium 144mg 11% Iron 3mg 17% Potassium 296mg 6% * 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.