Penne With Pea And Broccoli Pesto, Courgette And Dried Tomato

• 11/16 cup peas cooked
• 1 1/8 cups broccoli cooked, sprigs
• 1 garlic glove
• 6 fresh basil leaves
• 2 tablespoons pine nuts roasted
• 3 tablespoons grated Parmesan
• olive oil to taste
• salt to taste
• 2/3 pound penne pasta
• 2 courgettes
• 1/4 cup dried tomatoes in olive oil
• grated Parmesan to taste

1. Save some peas and a few broccoli sprigs for garnishing.
2. Prepare the pesto: grind the peas, broccoli, garlic, pine nuts, parmesan and basil in a blender. Slowly add olive oil while grinding until you obtain a creamy paste. Season with salt. Remove and set aside.
3. Cut the zucchini into thin slices lengthwise, season with salt and grill on both sides for a short time. Season with a little olive oil and set aside.
4. Cook the pasta until al dente (about 9 minutes). Drain and add pesto to taste. Also add the grilled zucchini, peas, broccoli and pieces of dried tomato. Serve with freshly grated Parmesan.

peas cooked, broccoli cooked, garlic, fresh basil, nuts, parmesan, olive oil, salt, penne pasta, courgettes, tomatoes

Taken from www.yummly.com/recipe/Penne-with-Pea-and-Broccoli-Pesto_-Courgette-and-Dried-Tomato-2029527 (may not work)