1 cup fresh basil leaves2 cloves garlic, minced1/4 cup pine nuts1/2 cup Parmesan cheese1/4 cup olive oil2 tablespoons lemon juice4 cups mini penne pasta1 cup chopped asparagus1/2 cup sliced zucchini1/2 cup sliced Kalamata olives1/2 cup diced roasted red pepper1/2 cup chopped sun-dried tomatoes
1/2 cup grated Parmesan cheese
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. Next, 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. Heat 1 tablespoon of 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. This is great hot or cold!
Found on Allrecipes.com