There’s nothing quite as delightful as a bowl of Farmers’ Market Pasta with Walnut Pesto—fresh, vibrant, and irresistible from the very first bite. This dish captures the essence of summer in every forkful: sweet roasted veggies, al dente pasta, and a walnut pesto that’s both earthy and bright. Whether you’re serving it up for a quiet family dinner or impressing friends at a potluck, this recipe celebrates the bounty of the season and brings a splash of color and flavor to your table. From the tender roasted squash to the herby pesto, it’s a love letter to farmers’ market finds and joyful, unfussy cooking.
Ingredients You’ll Need
You’ll be amazed at how just a handful of good ingredients come together to make something so special. Each element in this Farmers’ Market Pasta with Walnut Pesto recipe is chosen for its taste, texture, or ability to add a burst of color, so don’t skip any—they’re all stars in their own way!
- Pasta (12 ounces): Penne or fusilli are perfect here, holding onto pesto and capturing bites of roasted veggies in every twirl.
- Cherry tomatoes (1 cup, halved): These little jewels bring sweetness and a pop of color after roasting.
- Zucchini (1, sliced into half-moons): Choose a firm zucchini for texture that holds up in the oven.
- Yellow squash (1, sliced into half-moons): Adds sunny color and a creamy texture when roasted.
- Red bell pepper (1, sliced): Roasting brings out the pepper’s natural sweetness and lovely red hue.
- Red onion (½, sliced): When roasted, the onion turns delightfully sweet and tender.
- Olive oil (2 tablespoons): Use good-quality olive oil for roasting and in the pesto—flavor matters!
- Salt and pepper (to taste): The essentials for seasoning both your veggies and pasta perfectly.
- Parmesan cheese (½ cup grated): Nutty and savory, this cheese ties together vegetables, pesto, and pasta.
- Fresh basil leaves (¼ cup, for garnish): A sprinkle of fresh basil at the end lifts the whole dish.
- For the walnut pesto: The pesto comes together with:
- Fresh basil leaves (1 cup): Basil is the heart of the pesto’s flavor and greenery.
- Toasted walnuts (½ cup): Toasting draws out their rich, buttery flavor—don’t skip this step!
- Parmesan cheese (¼ cup, grated): The cheese adds savory depth and creaminess.
- Garlic (1 clove): Just one clove brings the perfect pungent, aromatic kick.
- Olive oil (½ cup): Smooths and blends the pesto to luscious perfection.
- Lemon juice (from ½ lemon): Just enough to brighten up the pesto and bring all the flavors together.
- Salt (to taste): Don’t forget a generous pinch to make everything sing!
How to Make Farmers’ Market Pasta with Walnut Pesto
Step 1: Preheat and Prep the Veggies
Set your oven to 400°F—it’s time to bring out those sweet, roasted vegetable flavors. On a large rimmed baking sheet, arrange the cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion. Drizzle with olive oil, and season liberally with salt and pepper. Toss everything until each piece is gleaming and well-coated. Spread the veggies out in a single, even layer so they roast and caramelize instead of steaming.
Step 2: Roast to Perfection
Slide your tray of veggies into the hot oven and roast for 20 to 25 minutes, giving everything a good stir halfway through. You’re looking for veggies that are tender and edges that are golden with hints of caramelization—it’s the secret to amplifying their natural flavor and bringing a little sweetness to your Farmers’ Market Pasta with Walnut Pesto.
Step 3: Cook the Pasta
Meanwhile, get your pasta water boiling in a generously salted pot. Cook your penne or fusilli according to the package directions until just al dente—remember, it will soak up a bit more flavor in the final toss. Drain well and set aside, but don’t rinse! You want all that starch to help the pesto cling beautifully to the noodles.
Step 4: Make the Walnut Pesto
While your veggies finish roasting, pull out your trusty food processor. Combine the basil leaves, toasted walnuts, Parmesan, garlic, a squeaky splash of lemon juice, and a generous pinch of salt. Pulse a few times, then slowly drizzle in the olive oil while blending until your pesto is creamy and smooth—a glorious green sauce that smells like summer itself.
Step 5: Toss It All Together
In a big mixing bowl, combine your freshly cooked pasta, warm roasted vegetables, and that gorgeous walnut pesto. Toss everything together gently but thoroughly, letting the pasta soak up all those fresh, herby flavors. Finish with an extra sprinkle of Parmesan and a handful of torn fresh basil for that unmistakable burst of fragrance. Your Farmers’ Market Pasta with Walnut Pesto is now ready to wow everyone at the table!
How to Serve Farmers’ Market Pasta with Walnut Pesto
Garnishes
A little extra goes a long way when it comes to finishing touches. Top your pasta with even more grated Parmesan, a handful of fresh basil leaves or tiny basil flowers, and a drizzle of your best olive oil. If you want to get extra fancy, a scatter of toasted walnuts gives an irresistible crunch and a sprinkling of freshly ground black pepper finishes everything off with flair.
Side Dishes
Serve your Farmers’ Market Pasta with Walnut Pesto alongside a crisp green salad (think arugula or baby spinach with lemon vinaigrette) and a loaf of crusty bread to mop up every last bit of pesto. If you’d like something a little heartier, pair it with roasted or grilled mushrooms, or a bright, simple tomato salad to echo the fresh flavors.
Creative Ways to Present
For special occasions, try serving the pasta in a big, shallow platter or individual pasta bowls for a rustic, family-style vibe. Want to impress at a picnic? Portion the salad into small mason jars for cute, grab-and-go servings. Or, if you’re hosting a buffet, set up a pasta bar with toppings and extra pesto for your guests to customize their own bowls of Farmers’ Market Pasta with Walnut Pesto!
Make Ahead and Storage
Storing Leftovers
Leftovers of Farmers’ Market Pasta with Walnut Pesto taste fabulous the next day! Transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors will continue to mingle and deepen overnight, making this pasta a perfect candidate for make-ahead lunches or quick dinners.
Freezing
While you can freeze the walnut pesto on its own (it keeps beautifully in a small jar or ice cube trays for up to 2 months), the fully assembled pasta with veggies is best eaten fresh or from the fridge. Pasta can lose its texture after freezing and thawing, so for best results, only freeze the pesto and assemble with fresh pasta and veggies before serving.
Reheating
To reheat, simply warm the pasta gently in the microwave or a skillet over low heat, adding a splash of water or olive oil to revive the sauce’s creamy consistency. If you’re enjoying it cold (it’s delicious as a pasta salad, too), just fluff it up with a few extra basil leaves and a fresh sprinkle of Parmesan before serving.
FAQs
Can I use different vegetables in Farmers’ Market Pasta with Walnut Pesto?
Absolutely! One of the joys of this recipe is its flexibility. Swap in any seasonal veggies you love—think asparagus, eggplant, broccoli, or sweet corn. The market is your playground, so follow what’s freshest and in season for the best results.
What is the best pasta shape to use?
Short shapes like penne, fusilli, or rigatoni are excellent because their nooks and crannies are perfect for catching the pesto and veggies. However, you can use any pasta you love, even spaghetti or farfalle—just stick to 12 ounces for this recipe.
Is Farmers’ Market Pasta with Walnut Pesto suitable for vegans?
It can be! Just use a dairy-free Parmesan alternative (or a sprinkle of nutritional yeast) and be sure your pasta doesn’t contain eggs. The walnut pesto still packs all the flavor and creamy texture you crave.
Can I make the walnut pesto without a food processor?
Yes! You can use a mortar and pestle for a rustic, chunky texture, or even chop everything finely by hand before stirring in the olive oil. It takes a bit more effort but creates a beautiful, traditional pesto experience.
Is this dish good served cold?
Definitely. Farmers’ Market Pasta with Walnut Pesto is just as delicious at room temperature or chilled, making it the perfect option for picnics, lunches on the go, or summer gatherings outdoors.
Final Thoughts
If you’re searching for a dish that’s as joyful and colorful as a stroll through your favorite market, this Farmers’ Market Pasta with Walnut Pesto is the recipe to try next. It’s fresh, easy, and endlessly adaptable—share it at your next get-together or savor it solo with a big smile. Happy cooking, and enjoy every bite!
Print
Farmers’ Market Pasta with Walnut Pesto Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Farmers’ Market Pasta with Walnut Pesto is a delicious and vibrant dish that celebrates the flavors of fresh, seasonal vegetables. Roasted cherry tomatoes, zucchini, squash, bell pepper, and red onion are tossed with pasta and a flavorful walnut pesto, then finished with Parmesan and basil.
Ingredients
Pasta:
- 12 ounces pasta (such as penne or fusilli)
Roasted Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (sliced)
- ½ red onion (sliced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves for garnish
Walnut Pesto:
- 1 cup fresh basil leaves
- ½ cup toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 clove garlic
- ½ cup olive oil
- Juice of ½ lemon
- Salt to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the vegetables: Toss cherry tomatoes, zucchini, squash, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Cook the pasta: Cook pasta in salted water until al dente. Drain and set aside.
- Make the walnut pesto: Blend basil, walnuts, Parmesan, garlic, lemon juice, and salt in a food processor, adding olive oil slowly until smooth.
- Combine: Toss pasta with roasted vegetables and walnut pesto. Garnish with Parmesan and basil.
Notes
- Feel free to swap in any seasonal vegetables from the market.
- This dish is versatile and can be served warm or at room temperature, perfect for gatherings.
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