Pesto Penne Primavera

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.