Farmer’s Market Pasta! This dish is a delightful celebration of summer, featuring a vegan pasta loaded with fresh veggies, all topped with a zesty walnut pesto. Here’s how to make it:
Ingredients:
- 8 ounces of your favorite pasta like farfalle, rigatoni, or penne
- 6 cups of fresh, seasonal vegetables (like cherry tomatoes, chopped asparagus, and sliced mushrooms)
- 3 cloves of garlic
- Olive oil for drizzling
- Salt to taste
For the Vegan Walnut Pesto:
- 1 cup walnuts
- 1 1/2 cups tightly packed basil leaves (feel free to substitute other greens if you’re short on basil)
- 1/4 cup olive oil
- 1 very small garlic clove
- Juice of 1 lemon (use half if it’s particularly juicy)
- 1/2 teaspoon kosher salt
Instructions:
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Prepare the Veggies:
- Preheat your oven to 425 degrees.
- Spread the veggies on a rimmed baking sheet, toss them with a bit of olive oil and a sprinkle of salt.
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Roast the Garlic:
- Peel the garlic cloves, place them on a small piece of foil, drizzle with oil, and wrap them up.
- Put the wrapped garlic on the baking sheet with the veggies.
- Roast everything for about 20-30 minutes, depending on the veggies you choose. Once done, mash the garlic into a paste.
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Make the Pesto:
- While the veggies are roasting, blend all the pesto ingredients in a food processor until smooth.
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Cook the Pasta:
- While the veggies are in the oven, boil the pasta as per the package instructions, drain it, and toss with a little oil.
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Combine and Serve:
- Toss the cooked pasta with the roasted garlic and veggies.
- Add a generous dollop of the walnut pesto on top.
- Enjoy this vibrant dish either hot or cold!
This Farmer’s Market Pasta is not only a treat to your taste buds but also a colorful addition to your dinner table. Enjoy crafting this simple yet flavorful meal!
