Hello Spring!
And Hello Sun-dried Tomato Pesto Pasta!
It is that time of the year when you can eat your dinner out in your backyard and there is still light! This recipe is perfect for a lite and flavorful spring dinner. And did I tell you that the leftovers keep well for lunches!
Sun-dried Tomato Pesto Pasta
A quick and easy pasta salad that comes together in 35 minutes. Yum!
Ingredients
For Roasted Veggies
- 1 large (or 2 small) zucchini diced
- 1 large (or 2 small) yellow squash diced
- 6 sweet peppers (red, yellow and orange) diced
- 1 white onion diced
- 2 tbsp olive oil
- 2 tbsp balsamic vinger
- salt
- freshly ground black pepper
- 8 ounces rotini pasta (or pasta of your choice)
For Pesto
- 7 ounces sun dried tomatoes packed in oil
- 1 cup fresh basil leaves more for garnishing
- 1/4 cup raw almonds
- 5 cloves of garlic
- juice of half lemon
- 1/4 cup olive oil
- 1/4 cup grated parmesan
- pinch of red pepper flakes
- salt
Instructions
For Roasted Veggies
- Preheat the oven to 425 F. Line a large baking sheet with aluminum foil.
- In a small bowl whisk together olive oil, balsamic vinegar, salt and black pepper as per taste.
- Drizzle the olive oil mixture over the diced veggies, toss until all vegetables are evenly coated and arrange them in a single layer in the prepared baking sheet.
- Bake for 40 minutes, tossing and rotating halfway. Meanwhile cook the pasta and make the pesto.
- In a large pot, bring salted water to boil and cook the pasta until al dente (as directed on the package). Reserve a 1 cup pasta cooking water before draining the pasta.
- Transfer the pasta into a large serving bowl.
For Pesto
- Toast the almonds over medium heat for 4-5 minutes, until fragrant.
- In a food processor bowl combine the sun-dried tomatoes with their oil, toasted almonds, basil leaves, garlic, lemon, salt (as per taste) and pinch of red pepper flakes.
- Blend until everything is combined. Drizzle olive oil while the machine is running and blend until the mixture reaches pesto consistency. Add Parmesan at the end, no need to blend just lightly stir.
- Add 3/4 of the pesto to the pasta, drizzle 1/4 cup of pasta water and toss to combine. Add the roasted veggies, sprinkle chopped basil leaves and toss until everything thing is evenly coated. Add more pesto if needed. Serve immediately!
