Vegetable Pesto Pasta
- Reviews 1
Ready In: 25 mins
Serves: 6
Ingredients
- 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
- 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.
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