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
- Use a high-quality food processor for the pesto to ensure a smooth, creamy texture. If your pesto seems too thick, add a tablespoon of reserved pasta water or a little extra olive oil.
- Don't overcrowd your baking sheet when roasting vegetables; this ensures they caramelize and brown nicely instead of steaming. Use two pans if necessary.
- For meal prep, cook the pasta and roast the vegetables ahead of time. Store them separately in the refrigerator for up to 3 days. Prepare the walnut pesto fresh just before serving for the best flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd your baking sheet when roasting vegetables; this ensures they caramelize and brown nicely instead of steaming. Use two pans if necessary.
- For meal prep, cook the pasta and roast the vegetables ahead of time. Store them separately in the refrigerator for up to 3 days. Prepare the walnut pesto fresh just before serving for the best flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.