pesto-penne-primavera.json

{
    "directions": [
        "Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.",
        "Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.",
        "Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the 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 the grated Parmesan cheese."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Pesto Penne Primavera",
    "url": "http://allrecipes.com/recipe/217798/pesto-penne-primavera/"
}