Green Pesto Pasta Vegetables

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This is a great side dish that gives you your green veggies but manages to disguise the fact that they are green veggies quite well.  The pesto sauce is quite mild and not overpowering.  It can be served as a vegetable side, or as a main dish for a lighter meal.  Here is the PDF.  Green Pesto Pasta Vegetables

Pesto Sauce

  • 1 cup baby spinach
  • 2 oz fresh basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup pine nuts, minced
  • 1/8 tsp nutmeg
  • 1/2 cup olive oil
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Vegetables

  • 2/3 cup asparagus tips, cut into about 1 inch lengths
  • 2/3 cup broccoli, cut into florets about 3/4″ diameter
  • 2/3 cup fresh green beans, cut into about 1 inch lengths

Remaining ingredients

  • 1 pound mini penne pasta

Procedure

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package instructions.  Drain and set aside in a large bowl.

Finely chop the spinach, basil, garlic and pine nuts and put in a small mixing bowl.  Add the nutmeg, olive oil, parmesan cheese, salt and pepper.  Mix well and set aside.

Blanch the vegetables in a pot of boiling water to soften their texture (just a few minutes will do); drain.  Add the blanched vegetables and pesto to the pasta. Stir until well combined.  Serve immediately.

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