Walnut Pesto Pasta with Roasted Summer Vegetables
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Walnut Pesto Pasta with Roasted Summer Vegetables
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Get ready to indulge in all the best of what summer has to offer in this fantastically delicious Walnut Pesto Pasta with Roasted Summer Vegetables! Featuring an easy pesto recipe and all the summer vegetables you love, this dinner whips up in just 30 minutes, and is perfect with a hearty dollop of fresh burrata on top!
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Ingredients
- 8 cups fresh summer vegetables
- drizzle olive oil
- sea salt to taste
- freshly cracked pepper to taste
- 16 oz bucatini pasta
- 12 oz burrata
Walnut Pesto
- 2 cups fresh basil packed
- 6 cloves garlic peeled
- ½ cup walnuts
- ⅔ cup fresh grated parmesan
- ½-3/4 cup olive oil
- sea salt to taste
- freshly cracked pepper to taste
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Instructions
Prepare The Veggies
- Preheat oven to 400 degrees. Toss veggies in a drizzle of olive oil and sprinkle with salt and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, depending on the veggies used.
Prepare The Pasta
- Bring a large pot of thoroughly salted water to a boil over high heat. Add the bucatini pasta and cook according to package instructions, about 6 minutes for al dente, 8 for normale. Reserve up to 1 cup of the pasta before draining and returning pasta to the pot.
Prepare The Pesto
- While the veggies and pasta cook, add the basil, walnuts, garlic, and parmesan to a food processor and pulse until a fine crumble forms. Turn the food processor on steady and slowly add in the olive oil, starting with ½ cup and adding more as needed from there until the pesto becomes like a thin paste, but isn't runny. Season thoroughly with salt and pepper.
Finish The Dish
- Add the walnut pesto to the pot with the pasta and toss gently to combine. Add reserved pasta water, 1 tablespoon at a time, until pesto has thinned and coated every noodle completely. Portion pasta noodles between six plates, then top with even amounts of roasted vegetables. Divide burrata between dishes, drizzle with a little olive oil, and sprinkle with salt and pepper and fresh basil leaves to finish. Serve immediately.
Nutrition Information
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Calories
731kcal
(37%)
Carbohydrates
67g
(22%)
Protein
27g
(54%)
Fat
43g
(66%)
Saturated Fat
13g
(65%)
Cholesterol
48mg
(16%)
Sodium
206mg
(9%)
Potassium
691mg
(20%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1877IU
(38%)
Vitamin C
48mg
(53%)
Calcium
499mg
(50%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 67g | 22% |
| Protein | 27g | 54% |
| Fat | 43g | 66% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 206mg | 9% |
| Potassium | 691mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1877IU | 38% |
| Vitamin C | 48mg | 53% |
| Calcium | 499mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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