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

Farmers’ Market Pasta With Walnut Pesto

INGREDIENTS

Farmers’ Market Pasta:

• 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

Vegan Walnut Pesto:

• 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

INSTRUCTIONS

1. Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.
2. And Roasted Garlic: 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.
3. Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.
4. Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.
5. Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold.

Source Blog HEREEE!!!

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