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.
