Introduction
Farmers’ Market Pasta is a delightful dish that celebrates seasonal vegetables, perfectly combined with a vibrant vegan walnut pesto. This recipe is not only nourishing but also bursting with flavor, making it a great choice for any meal.
Detailed Ingredients with measures
Pasta: 8 ounces (farfalle, rigatoni, penne, or your choice)
Fresh seasonal vegetables: 6 cups (e.g., cherry tomatoes, asparagus, mushrooms)
Garlic: 3 cloves
Olive oil: as needed
Salt: to taste
Walnut Pesto:
Walnuts: 1 cup
Basil leaves: 1½ cups tightly packed (or other greens)
Olive oil: ¼ cup
Garlic: 1 small clove
Lemon juice: juice of 1 lemon (use half if very juicy)
Kosher salt: ½ teaspoon
Prep Time
Preparation time for this recipe is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook time: 20-30 minutes
Total time: about 45 minutes
Yield: Serves 4
Instructions
1. Prepare the Vegetables and Garlic:
Preheat the oven to 425°F (218°C). Arrange the vegetables on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Peel the 3 garlic cloves. Place them on a small piece of foil, drizzle with olive oil, and wrap tightly. Place the foil packet on the baking sheet with the vegetables.
2. Roast:
Roast the vegetables and garlic in the preheated oven for 20-30 minutes, or until the vegetables are tender and slightly browned. Once roasted, mash the garlic into a paste.
3. Prepare the Walnut Pesto:
While the vegetables are roasting, combine the walnuts, basil leaves, 1 small clove of garlic, lemon juice, and kosher salt in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the ¼ cup of olive oil until the mixture reaches a thick, spreadable consistency.
4. Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
5. Combine:
In a large bowl, combine the cooked pasta, roasted vegetables, and mashed roasted garlic. Toss to mix thoroughly.
6. Serve:
Serve the pasta warm or cold, topped with a generous dollop of the walnut pesto. Enjoy!
Detailed Directions and Instructions
Prepare the Vegetables and Garlic
Preheat the oven to 425°F (218°C). Arrange the vegetables on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Peel the 3 garlic cloves. Place them on a small piece of foil, drizzle with olive oil, and wrap tightly. Place the foil packet on the baking sheet with the vegetables.
Roast
Roast the vegetables and garlic in the preheated oven for 20-30 minutes, or until the vegetables are tender and slightly browned. Once roasted, mash the garlic into a paste.
Prepare the Walnut Pesto
While the vegetables are roasting, combine the walnuts, basil leaves, 1 small clove of garlic, lemon juice, and kosher salt in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the ¼ cup of olive oil until the mixture reaches a thick, spreadable consistency.
Cook the Pasta
Cook the pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Combine
In a large bowl, combine the cooked pasta, roasted vegetables, and mashed roasted garlic. Toss to mix thoroughly.
Serve
Serve the pasta warm or cold, topped with a generous dollop of the walnut pesto. Enjoy!
Notes
Vegetable Options
Feel free to substitute with other seasonal vegetables based on availability and preference.
Pasta Choices
Any pasta shape can be used; just ensure it is cooked to al dente for best texture.
Pesto Storage
Leftover pesto can be stored in the refrigerator for up to a week or frozen for longer storage.
Cook Techniques
Roasting Vegetables
To roast vegetables, preheat your oven, arrange them on a baking sheet, drizzle with olive oil, and season with salt. Roast until they are tender and slightly browned to enhance their natural sweetness.
Wrapping Garlic for Roasting
Wrap garlic cloves in foil drizzled with olive oil before roasting to create a steam effect, resulting in a sweet, soft garlic paste that enhances flavor without overwhelming the dish.
Blending Pesto
Use a food processor to combine ingredients for pesto, pulsing until finely chopped. Gradually add olive oil with the processor running to achieve a creamy and spreadable texture.
Cooking Pasta
Follow package instructions carefully to cook pasta al dente, which ensures it retains a slight firmness. Draining and tossing with olive oil helps prevent sticking.
Combining Ingredients
When mixing roasted vegetables and pasta, gently toss with the mashed garlic to ensure even distribution of flavors before adding pesto or additional sauces.
FAQ
Can I use other types of pasta?
Yes, you can substitute any pasta of your choice, such as spaghetti or fusilli, depending on your preference.
What vegetables work best for roasting?
Seasonal vegetables such as bell peppers, zucchini, or eggplant are great options. Use whatever is fresh and available.
How long can I store the walnut pesto?
Walnut pesto can be stored in an airtight container in the refrigerator for up to a week.
Can I make the pesto without nuts?
Yes, you can create a nut-free pesto by using seeds, such as sunflower or pumpkin seeds, as an alternative.
Is the dish suitable for meal prep?
Absolutely, this dish can be made ahead of time, stored in the refrigerator, and enjoyed warm or cold throughout the week.
Conclusion
This Farmers’ Market Pasta, paired with the rich Vegan Walnut Pesto, moves beyond traditional pasta dishes by highlighting the vibrant flavors of fresh, seasonal vegetables and healthy ingredients. Perfect for a quick weeknight dinner or a delightful gathering with friends, this dish is both nutritious and satisfying. With minimal effort, you can enjoy a taste of the season and the essence of plant-based cooking.
More recipes suggestions and combination
Grilled Vegetable Quinoa Salad
Combine grilled seasonal vegetables with cooked quinoa, lemon juice, and a sprinkle of herbs for a refreshing salad.
Roasted Eggplant and Tomato Pasta
Use roasted eggplants and cherry tomatoes mixed with your favorite pasta and a drizzle of olive oil for a hearty meal.
Pesto Zucchini Noodles
Spiralize fresh zucchini and toss with walnut pesto for a low-carb alternative to traditional pasta.
Chickpea and Spinach Stew
Sauté garlic and spinach, add canned chickpeas, and season with spices for a filling vegan stew.
Sweet Potato and Black Bean Tacos
Fill soft tortillas with roasted sweet potatoes, black beans, and fresh salsa for a vibrant taco option.
