Pesto Pasta with Vegetables

Ingredients

• 2cupsbasil leaves washed and dried
• 3clovesgarlic
• 1/2cupraw pine nuts
• 1/3cupparmesan cheese freshly grated
• 3 tbspolive oil
• 12ozwhole-grain penne pasta
• 1 cupfresh green beans cleaned and halved
• 1/2red bell pepper cleaned and thinly sliced
• 1/2 zucchini cleaned and sliced
• 1 cupcherry tomatoes cleaned and quartered

Instructions

1. For the pesto: Finely chop the basil leaves, garlic, pine nuts and parmasan cheese. Once the mixture is extra fine, form it into a ball shape and place in a bowl. Drizzle 2 tablespoons over the pesto ball. Leave the pesto at room temperature. Bring 4-6 quarts of water to boil in a large pot. Add the penne. Add 1 tbsp of olive oil to a medium saucepan on low heat. Toss the green beans, bell pepper, zucchini for approximately 3 minutes or until slightly tender. Stir the oil and pesto until mixed thoroughly. Drain penne. Add one cup of penne to each bowl and top with 1 tablespoons of pesto sauce and two tablespoons of vegetables. Serve immediately.

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