Farmer’s Market Pasta is a delightful vegan dish that’s perfect for summer. It’s packed with fresh veggies and topped with a zesty walnut pesto that’s absolutely delicious. Here’s how you can 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
- Salt
For the Vegan Walnut Pesto:
- 1 cup walnuts
- 1 1/2 cups tightly packed basil leaves (feel free to use other greens if you’re short on basil)
- 1/4 cup olive oil
- 1 very small clove of garlic
- 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 pan, drizzle with a bit of olive oil and sprinkle some salt.
- Peel the garlic cloves, place them on a small piece of foil, add a drizzle of oil, and wrap it up. Put this on the baking pan with the veggies.
- Roast everything for 20-30 minutes, depending on the veggies you choose.
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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:
- As the veggies roast, boil the pasta as per the package instructions, drain it, toss it with a bit of oil, and set aside.
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Combine and Serve:
- Once the veggies are roasted, mash the garlic into a paste.
- Toss the pasta with the roasted veggies and garlic paste.
- Serve the pasta with a generous dollop of the walnut pesto.
- Enjoy it hot or cold!
This dish is a fantastic way to use up the bounty from your local farmer’s market. It’s easy, flavorful, and can be adjusted based on whatever veggies you have on hand. Enjoy your meal!
