Pasta with Pesto My Way

50 mins (prep 50)
10 ingredients
makes 6 servings
For the pesto mixture, executive food editor Kemp M. Minifie switches from pine nuts to pumpkin seeds or sunflower seeds, and she incorporates flat-leaf parsley in with the basil. To top it all off she adds homemade bread crumbs. It's not quite Italian anymore, but it works.

Categories:  quick-&-easy , italian-american , pasta~noodle-dish ,
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  • 2 medium zucchini (about 1/2 pound total)
  • 1/2 pound boiling potatoes, peeled
  • 3/4 pound rotini or penne
  • 6 ounces green beans, trimmed and halved (about 1 1/2 cups)
  • 2 ears corn, kernels cut off (about 1 1/2 cups)
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes (12 to 14 ounces)
  • 1 cup kemp’s pesto
  • toasted bread-crumb topping for pasta
  • an adjustable-blade slicer with 1/4-inch julienne attachment


Serving Size (206.66 g)
Servings 6
Amount per Serving
Calories 198.08 Calories from Fat 71.82
% Daily Value *
Total Fat 7.98g 73.62%
Saturated Fat 2.9g 87.0%
Trans Fat 0.11g %
Cholesterol 11.54mg 23.07%
Sodium 359.92mg 89.98%
Total Carbohydrate 24.87g 49.74%
Dietary Fiber 4.52 g 108.49%
Sugars 5.59 g %
Protein 9.33g 111.95%
Vitamin A 828.76IU% Vitamin C 20.5mg%
Calcium 141.98mg% Iron 1.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium zucchini, boiling potatoes, or, ears corn, topping, toasted, an