Recipe by echo echo
If you like pesto, this makes a great pasta dish, especially for using up some of the vegetables from your summer garden. It can be either a side dish or a main dish for supper. The amount of oil required for the pesto is approximate, so be prepared to use more if needed. The pesto directions make more than is needed for the dish, so reserve the extra pesto for another use.
Top Review by Marie
This was a great recipe to use up the abundance of basil I have. I loved the fresh veggie combination and will definitely make this again. I'm looking forward to the leftovers for lunch today. Very quick and simple to make. Thanks so much for sharing!
- 1 (8 ounce) package ziti pasta or 1 (8 ounce) package rotini pasta, cooked
- 2 cups loosely packed fresh basil
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup pine nuts
- 2 cloves garlic, minced
- 1⁄2 cup extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil
- 1⁄3 lb asparagus, cut into quarters
- 1⁄3 lb green beans, cut into thirds
- 1⁄3 lb zucchini, halved lengthwise and sliced
Directions See How It's Made
- Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
- Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
- Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
- Toss the pasta with the pesto-vegetable mixture and serve.