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Pesto Pasta Primavera
8 oz. whole wheat penne regate or rotini pasta
3 Tbsp. extra-virgin olive oil, divided
1 lb. asparagus tough ends trimmed, cut diagonally into 3-inch pieces
1 orange, red, or yellow bell pepper, chopped into bite-size pieces
1 pkg (8 oz.) sliced mushrooms
1 pt grape tomatoes
2 cups tightly packed fresh basil leaves
3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper
1 Tbsp. fresh lemon juice
1 Tbsp. water
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Pesto Pasta Primavera

Pesto Pasta Primavera

Pesto Pasta Primavera
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:25 minutes
1. In a large pot, bring 1 gallon very hot tap water to a boil. Once boiling, add 1 Tbsp. salt and the pasta. Stir well. Cook, stirring a few times, until al dente, about 8 to 10 minutes.
2. While water comes to a boil and pasta cooks, heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high heat. Once hot, add asparagus and peppers. Saute 5 minutes; veggies should be brightly colored and crisp. Addmushrooms and tomatoes and saute another 5 to 7 minutes until cooked through andasparagus is crisp-tender.
3. While vegetables and pasta are cooking, prepare pesto. Place basil, garlic, and pine nuts in the bowl of a food processor or blender. Pulse a few times until coarsely minced. Add cheese, salt, and pepper to mixture and pulse again until combined. Scrape down the sides of the bowl. Through the feed tube, add lemon juice, water, and remaining 2 Tbsp. oil to the mixture while pulsing, until fully combined and smooth. The pesto will be thick.
4. Drain cooked pasta and return to pot. Add vegetables and pesto to pasta and mix well to combine and heat through. Transfer to a serving bowl or individual plates. Serve warm or at room temperature.
Source: Fresh Magazine March, April 2010