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Farmers’ Market Pasta with Walnut Pesto


  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

Farmer’s Market Pasta! Vegan, summer veggie-loaded pasta with roasted garlic, olive oil, lemon juice, and a big dollop of herby walnut pesto. THE BEST.


Ingredients

Scale

Farmers’ Market Pasta:

  • 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

Vegan Walnut Pesto:

  • 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 

Instructions

  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.
  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.
  3. Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.
  4. Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
  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.

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!

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: farmers market pasta, vegan pasta, vegan pesto