Ingredients
Scale
- Pesto
- 4 cups firmly packed fresh basil
- 2 – 3 garlic cloves, chopped
- 1/2 cup toasted pine nuts
- 1/2 cup olive oil
- 1 cup grated Parmesan
- Salt, to taste
- Veggies
- 2 large yellow squash, sliced lengthwise into 1/2-inch thick
- 2 large zucchini, sliced lengthwise into 1/2-inch thick
- 2 red onions, large chop
- 4 red bell peppers, quartered lengthwise
- 1/4 cup olive oil
- Salt & cracked black pepper, to taste
- Pasta
- 16 oz. of your favorite curly pasta, I used riccioli
- 1/2 cup toasted pine nuts (optional)
- Parmesan, for serving
Instructions
- Preheat broiler.
- For the pesto, combine basil, garlic and pine nuts in a food processor with ¼ cup olive oil.
- Pulse until you have a slightly chunky sauce, but not smooth.
- Add the remaining oil while processing.
- Stop once or twice to scrape down the sides.
- Stir in the cheese and season with salt. Set aside.
- Toss squash, zucchini, onion and red pepper with oil, salt and pepper.
- Broil half the prepared vegetables for 8 – 10 minutes, turning once until tender and golden.
- Repeat with remaining vegetables.
- Remove from oven and let cool. When cool, cut into bite sized pieces. Set aside.
- In a large pot of salted boiling water, cook pasta to al dente.
- When finished, drain pasta, reserving a cup of pasta liquid.
- In a large bowl, combine the pasta with pesto and a splash or two of the pasta liquid (should the sauce need to be thinned a little).
- Add the vegetables and gently combine.
- Finish with 1/2 cup toasted pine nuts and a hefty sprinkle of grated Parmesan.
- Serve.