Roasted Vegetable Pesto Farfalle

• 8 oz farfalle pasta
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 yellow zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, packed
• 2 cloves garlic
• 2 tbsp pine nuts, toasted
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. Toss broccoli, red bell pepper, zucchini, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
2. 2 Meanwhile, cook farfalle according to package instructions until al dente. Drain and set aside.
3. 3 In a food processor, combine basil, garlic, pine nuts, Parmesan, lemon juice, and remaining olive oil. Pulse until smooth, adding more oil if needed.
4. 4 Combine roasted vegetables with cooked pasta. Stir in the pesto until everything is well coated.
5. 5 Season with additional salt and pepper to taste. Top with red pepper flakes if desired and serve immediately.

Equipment

• Baking sheet
• Food processor

Variations

• Substitute sun-dried tomato pesto for a tangy twist.
• Add grilled chicken for a protein boost.

Substitutions

• If pine nuts are unavailable, use walnuts or almonds.
• Use spinach pesto for a different green flavor.

Pairings

• Pairs well with a crisp Pinot Grigio or a sparkling water with lemon.

Nutrition

Tips

• For a make-ahead option, store roasted vegetables separately from pasta and pesto. Combine before serving to maintain texture.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of pasta water to revive the sauce.

Serving Suggestions

• Serve with a side of crusty bread or a simple green salad for a complete meal.

FAQ