Farmers’ Market Pasta with Walnut Pesto
Ingredients
- 8 ounceshalf of a 8 ounces pasta (half of a box of farfalle, rigatoni, penne, whatever you like)
- 6 cups 6 cups seasonal veggies fresh, (see notes)
- 3 garlic cloves
- olive oil a drizzle of
- salt to taste
- 1 cup 1 cup walnuts
- 1 1/2 cups 1 1/2 cups basil leaves tightly packed (you can sub other greens if you don’t have enough basil)
- 1/4 cup 1/4 cup olive oil
- 1 garlic very small clove of
- 1 lemon juice of (just use half if it’s really juicy)
- 1/2 teaspoon 1/2 teaspoon kosher salt
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Instructions
- 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.
- 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.
- Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.
- Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
- Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM.
Source
Original recipe: View Original
