Farmers' Market Pasta: Your New Favorite Weeknight Meal!
Walnut pesto pasta: savor this vibrant recipe featuring roasted seasonal vegetables and a homemade pesto. Perfect for a wholesome weeknight meal.
Ingredients
- 8 ounces pasta (half of a box of farfalle, rigatoni, penne, whatever you like)
- 6 cups fresh, seasonal veggies (see notes)
- 3 cloves garlic
- a drizzle of olive oil
- salt to taste
- 1 cup walnuts
- 1 1/2 cups tightly packed basil leaves (you can sub other greens if you don’t have enough basil)
- 1/4 cup olive oil
- 1 very small clove of garlic
- juice of 1 lemon (just use half if it’s really juicy)
Instructions
- Preheat the oven to 425 degrees F (220 C). Arrange the fresh, seasonal veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
- Peel the 3 garlic cloves. Place them in the center of a small piece of foil, drizzle with a little oil, and wrap it up. Place on the baking pan with the veggies. Roast everything for 20-30 minutes (depends on what kind of veggies you’re using). When done, mash the roasted garlic so it makes a paste.
- While the veggies roast, pulse the walnuts, basil leaves, 1/4 cup olive oil, the very small clove of garlic, and lemon juice in a food processor until a smooth pesto forms.
- Also while the veggies roast, cook pasta according to package directions until al dente. Drain, reserving some pasta water, then toss with a little oil, and set aside.
- Combine the roasted vegetables, mashed roasted garlic, cooked pasta, and the walnut pesto in a large bowl. Toss to combine, adding a splash of reserved pasta water if needed to reach desired consistency. Serve immediately, seasoned with extra salt to taste.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.