Pesto Penne with Veggies


This super quick and easy pasta dish is sure to be a Spring and Summer favorite. Best part? The leftovers are just good as the first day you make it. Recipe by @healthygffamily.

Prep Time: 20
Total Time: 30



  • 1 9.6oz box Ancient Harvest Protein Green Lentil Penne
  • 2 heaping cups broccoli florets
  • 1 cup asparagus, cut into 1½ -2 inch pieces
  • ½ cup sundried tomatoes in olive oil, cut into pieces
  • 1 cup Basil Pesto
Basil Pesto 
  • 2 cups fresh basil leaves
  • ½ cup freshly grated Parmigiano Reggiano
  • ½ cup extra virgin olive oil
  • 2 tablespoons raw unsalted almonds
  • 2 garlic cloves, chopped
  • 1 teaspoon rice wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper


Basil Pesto

  1. Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced
  2. Add salt and pepper and pulse a few more times.
  3. With the food processor running, stream olive oil into the top of the food processor.
  4. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
  5. Add cheese and process briefly until just combined.
  6. Add rice wine vinegar and pulse a few times until just combined.
  7. Can be made ahead and kept in seal container in the refrigerator


  1. Prepare Ancient Harvest POW! Green Lentil according to package

Steam Vegetables

  1. While the pasta cooks, steam the vegetables.
  2. In a medium saucepan, bring an inch or two of water to a boil.
  3. Place cut vegetables into a steamer basket or strainer with handle
  4. Place strainer over boiling water.
  5. Cover and steam cook for approximately 5 minutes until vegetables bright green and tender crisp
  6. Remove strainer from heat and set aside.


  1. In a large bowl place cooked penne, steamed veggies, sundried tomatoes and 1 cup basil pesto.
  2. Toss to combine.
  3. Server and enjoy!
Servings: 3-4