Farmers' Market Pasta: Bursting with Freshness!
Enjoy this vibrant farmers market pasta featuring seasonal vegetables, garlic, and crunchy walnuts for a fresh, delicious meal.
Ingredients
- 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
- 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)
Instructions
- Prep your veggies: Wash and chop about 6 cups of fresh, seasonal vegetables. Think broccoli, bell peppers, zucchini, cherry tomatoes, or whatever looks good!
- Roast veggies and garlic: Preheat oven to 425°F (220°C). Arrange veggies on a baking sheet, drizzle with olive oil, and sprinkle with salt. Peel 3 cloves of garlic, place on a small piece of foil with a drizzle of oil, wrap tightly, and place on the baking sheet. Roast for 20-30 minutes until tender and slightly caramelized. Mash the roasted garlic into a paste.
- Make the walnut pesto: While veggies roast, combine 1 cup walnuts, 1.5 cups packed basil leaves, 1/4 cup olive oil, 1 small garlic clove, and the juice of half a lemon in a food processor. Pulse until smooth and vibrant green.
- Cook the pasta: Boil 8 ounces of your favorite pasta according to package directions until al dente. Drain well.
- Combine and serve: In a large bowl, toss the cooked pasta with the walnut pesto. Add the roasted vegetables and the mashed roasted garlic paste. Toss gently to combine everything.
- Plate it up: Serve immediately, enjoying the fresh flavors and beautiful colors! Garnish with extra basil if desired.
Notes
- Use a variety of colorful vegetables for visual appeal and diverse flavors.
- Don't overcook the pasta; al dente is key for texture.
- Adjust lemon juice in the pesto to your preference for tartness.
- For a richer pesto, add a tablespoon of grated Parmesan cheese. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the pasta; al dente is key for texture.
- Adjust lemon juice in the pesto to your preference for tartness.
- For a richer pesto, add a tablespoon of grated Parmesan cheese. Allergens: Tree nuts, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.