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here's a fresh and colorful recipe for
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pesto pasta with roasted veggies a
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perfect blend of vibrant vegetables and
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fragrant basil pesto great served warm
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cold pesto pasta with roasted veggies
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serves two to three ingredients for the
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veggies one zucchini sliced into half
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moons one cup cherry tomatoes h haved
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one bell pepper red yellow or orange
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chopped two bits put olive oil salt and
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pepper to taste halfed italian seasoning
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optional for the pasta 200 gram seven
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oats fusili or farfala pasta f to half
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cup basil pesto storebought or homemade
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grated parmesan optional toasted pine
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nuts or walnuts for topping optional
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instructions one roast the veggies
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preheat oven to 200° toss zucchini
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cherry tomatoes and bell pepper with
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olive oil salt pepper and italian
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seasoning spread on a baking sheet and
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roast for 20 to 25 minutes until soft
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charred two cook the pasta bring a large
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pot of salted water to a boil cook pasta
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until al dente then drain reserve a
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splash of pasta water in case you want
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to thin the pesto later three toss
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everything together in a large bowl or
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the pasta pot mix the warm pasta with
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pesto add the roasted veggies and toss
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gently to combine add a bit of pasta
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water if needed to loosen the sauce four
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serve and garnish top with parmesan pine
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nuts or a few fresh basil
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leaves tips: use homemade pesto for
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extra freshness just basil garlic
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parmesan pine nuts olive oil try adding
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roasted eggplant mushrooms or asparagus
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for variation great as a meal prep lunch
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it keeps well in the fridge
