Walnut Pesto Pasta with Roasted Summer Vegetables
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!
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.
Calories: 731kcal | Carbohydrates: 67g | Protein: 27g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 206mg | Potassium: 691mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1877IU | Vitamin C: 48mg | Calcium: 499mg | Iron: 3mg