Linguine Sun-Dried Tomato Pesto with Roasted Vegetables

• 8 oz linguine
• 1/2 cup sun-dried tomatoes in oil, drained
• 1/2 cup basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed vegetables (zucchini, bell peppers, eggplant), chopped
• 2 tbsp olive oil (for roasting)
• 1 tsp dried oregano

Steps

1. 1 Preheat oven to 400°F. Toss chopped vegetables with 2 tbsp olive oil and oregano; spread on a baking sheet and roast for 25 minutes.
2. 2 While vegetables roast, prepare the pesto: in a food processor, combine sun-dried tomatoes, basil, pine nuts, garlic, Parmesan, and 2 tbsp olive oil. Pulse until smooth.
3. 3 Cook linguine according to package instructions until al dente. Drain.
4. 4 Toss linguine with sun-dried tomato pesto.
5. 5 Serve linguine topped with roasted vegetables and extra Parmesan if desired.

Equipment

• Large pot
• Baking sheet
• Food processor

Variations

• Add grilled chicken for a protein boost.
• Substitute spinach for basil in the pesto for a different flavor profile.

Substitutions

• Use walnuts if pine nuts are unavailable.
• Substitute cherry tomatoes for sun-dried tomatoes.

Pairings

• Garlic bread
• Mixed greens salad with lemon vinaigrette

Nutrition

Tips

• For a richer pesto, add a splash of pasta water to loosen it up.
• Feel free to use any vegetables you have on hand for roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of water or olive oil.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp white wine.

FAQ