Photo: Mike Kenneally
Pesto Penne Primavera
16 ingredients
20 min + 20 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
734
Calories
28g
Protein
43g
Fat
68g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cups mini penne pasta
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1/4 cup pine nuts
- 1 cup chopped asparagus
- 1/2 cup sliced zucchini
- 1/2 cup sliced Kalamata olives
- 1/2 cup diced roasted red pepper
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes