Farmers' Market Pasta with Walnut Pesto

Name: Pasta Pasar Petani dengan Pesto Walnut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
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); 1/2 teaspoon kosher salt

Farmer's Market Pasta! Vegan, summer veggie-loaded pasta with roasted garlic, olive oil, lemon juice, and a big dollop of herby walnut pesto. THE BEST.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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)
1/2 teaspoon kosher salt

Steps

Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
Peel your garlic cloves. Place them in the center of a small piece of foil, drizzle with a little oil, and wrap it up. Place on the baking pan. Roast everything for 20-30 minutes (depends on what kind of veggies you’re using). When done, mash the roasted garlic so it makes a paste.
While the veggies roast, pulse pesto ingredients in a food processor.
Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM.