Cooked - Farmers' Market Pasta With Walnut Pesto

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Farmers' Market Pasta With Walnut Pesto

4.0

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 ½ cups tightly packed basil leaves (you can sub other greens if you don’t have enough basil)

¼ cup olive oil

1 very small clove of garlic

Juice of 1 lemon (just use half if it’s really juicy)

½ teaspoon kosher salt

Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
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.
While the veggies roast, pulse pesto ingredients in a food processor.
Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🌞Summer

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 103 weeks ago

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