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Pesto Pasta With Roasted Summer Veggies

Fresh basil pesto complements some of summer's best: zucchini, squash, tomatoes, artichoke hearts and more.
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Prep Time 25 minutes
Cook Time 40 minutes
Servings: 3 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 4 cups pasta shape of your choice
  • 1 cup pesto see recipe at link above or use homemade
  • 1 zucchini
  • 1 carrot
  • 1 yellow squash
  • 1 red bell pepper
  • 1 spring onion
  • 1/2 cup golden cherry tomatoes
  • 1/3 cup artichoke hearts
  • olive oil
  • salt and pepper to taste
Optional
  • 2-3 tbsps. toasted pine nuts leftover from homemade pesto recipe you can skip if you’re using store-bought pesto
  • parmesan or Pecorino Romano, to taste
Pesto
  • 2 cups basil
  • 1/2 cup toasted pine nuts
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 lemon, juice
  • 2 tbsps. parmesan or Pecorino Romano optional

Method
 

  1. Preheat oven to 400°F. Line pan with tinfoil for easy cleanup.
  2. Slice veggies into chunks and lay across your pan in an even layer. Drizzle olive oil over the veggies and season with salt and pepper, or any seasonings you’d like. Cook for 30-40 minutes.
  3. If you’re making homemade pesto, now is a good time to prepare it. Toast pine nuts until golden brown and add all ingredients into a food processor or blender.
    NOTE: When preparing pesto, toast another 2-3 tablespoons of pine nuts in addition to what is required for the pesto recipe. Use these for garnishing plates at the end.
  4. Bring water to a boil in a medium-large pot. Cook pasta according to box instructions, until nearly al dente. Drain and set pasta aside.
  5. When veggies are finished roasting, use a spatula to scrape them off of the pan and into the pot. Place on low heat, and add tomatoes, artichoke hearts and pesto.
  6. Serve when warm and top with toasted pine nuts. Top with Pecorino Romano.