Main Dishescarlsbadcravings
Pasta with Pesto
Pesto Pasta is a deliciously cheesy, garlicky and herbaceous meal with the option of roasted veggies! It’s light, vibrant and comforting, brimming with peppery basil, nutty pine nuts, zingy garlic, rich olive oil, a kiss of lemon, and a crescendo of Parmesan cheese. Serve it with garlic bread and Caesar salad for an easy fresh taste of summer!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- food processor
- baking sheet
- pan
- pot
- bowl
- mixing bowl
📝 Preparation Steps
1
Prep: Preheat the oven to 400°F. Begin boiling the water for the pasta.
2
Pesto: Preheat a skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately transfer the nuts to a food processor to prevent them from continuing to cook.on’t continue to cook.
3
Add the remaining pesto ingredients EXCEPT the olive oil (basil through pepper) to the food processor. Pulse until finely chopped.
cup extra virgin olive oil1/2olive oil1 tablespoon
4
With the food processor running, slowly drizzle in the olive oil until fully combined; set aside.
cup extra virgin olive oil1/2olive oil1 tablespoon
5
Roasted Vegetables: Add vegetables to a baking sheet lined with foil or a non-stick mat. Toss with 1 tablespoon olive oil, 2 tablespoons homemade pesto, ½ teaspoon salt, and 1/4 teaspoon pepper. (There will be a generous amount of oil/pesto – this will transfer to the pasta later). Roast at 400°F in a single layer for ⏱️ 12-15 minutes or until asparagus is crisp-tender.
cup extra virgin olive oil1/2olive oil1 tablespoonteaspoon salt1/2teaspoon pepper1/4
6
Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup of pasta water before you drain the pasta.
7
Combine: Add drained pasta to a very large mixing bowl or cold pot, OFF HEAT, along with all of the pesto, ¼ cup reserved pasta water, and 2 tablespoons lemon juice. Toss to coat the pasta. Stir in roasted vegetables and pan juices; toss again, adding reserved pasta water a little at a time if needed to make the pasta silky and saucy rather than dry and sticky. You can also alternate the reserved pasta water with a drizzle of olive oil if you like. Taste, and season with additional salt, pepper, and lemon juice if desired.
reserved pasta water (you will not use all of it)1 cuplemon juice2 tablespoonscup extra virgin olive oil1/2olive oil1 tablespoon
8
Serve immediately, garnished with plenty of freshly grated Parmigiana Reggiano, and freshly cracked pepper.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...