Description
This delicious linguine dish features a vibrant pesto and an array of roasted vegetables for a satisfying meal.
Ingredients
Scale
- 1 pound linguine or thin spaghetti
- 1 cup reserved pasta water (you will not use all of it)
- 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmigiana Reggiano (or more to taste)
- 2 cups fresh basil leaves (tightly packed)
- 3/4 cup freshly grated Parmigiana Reggiano (use ½ cup if not freshly grated)
- 1/2 cup raw, unsalted pine nuts (the best substitute is cashews)
- 3 garlic cloves (peeled)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon olive oil
- 1 (12 oz.) pkg. cherry tomatoes
- 1 small zucchini (halved and sliced 1/2-inch thick)
- 1/2 bunch asparagus (ends trimmed, cut into 1” pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400°F. Begin boiling the water for the pasta.
- 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.
- Add the remaining pesto ingredients EXCEPT the olive oil (basil through pepper) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until fully combined; set aside.
- 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. Roast at 400°F in a single layer for 12-15 minutes or until asparagus is crisp-tender.
- Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup of pasta water before you drain the pasta.
- 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.
- Serve immediately, garnished with plenty of freshly grated Parmigiana Reggiano, and freshly cracked pepper.
Notes
- Make sure to use fresh basil for the best flavor in the pesto.
- Roasting the vegetables brings out their natural sweetness.
- This recipe can easily be adjusted to include your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pasta, Roasting, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 15mg