Farmers’ Market Pasta with Walnut Pesto
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(27)
Ingredients
4 servings
- 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)
- 1/2 teaspoon kosher salt
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Preparation
Step 1
Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
Step 2
And Roasted Garlic: Peel your 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. 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.
Step 3
Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.
Step 4
Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
Step 5
Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM.
Step 6
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Chef's notes
Veggies:
I use about 2 cups cherry tomatoes, 2 cups chopped asparagus, and 2 cups sliced mushrooms. All from the farmers’ market! Certain veggies will obviously cook in more or less time, so play it by ear.
Pasta Doneness:
I recommend a softer, more well-cooked noodle in this recipe!
