Sage Walnut Pesto Pasta with Roasted Veggies -

If you’re looking for a delicious and healthy pasta dish that brings the taste of summer to your table, Sage Walnut Pesto Pasta with Roasted Veggies is the perfect choice. This recipe combines the earthy flavors of sage and toasted walnuts with your favorite pasta and vibrant roasted vegetables. It’s not only easy to prepare but also packed with nutrients, making it an excellent option for a quick weeknight dinner or a meal prep for the week ahead.

Why You’ll Love This Recipe

This recipe is a delightful way to enjoy a wholesome meal that is bursting with flavor. The following are just a few reasons why you’ll love this Sage Walnut Pesto Pasta:

Fresh Ingredients: The combination of fresh herbs and vegetables makes this dish vibrant and full of nutrients.

Simple Preparation: With just a handful of ingredients and easy instructions, you’ll have dinner ready in about 35 minutes.
Versatile: You can customize the vegetables based on seasonal availability or your personal preferences.
Great for Meal Prep: This dish holds up well in the fridge for a few days, making it perfect for lunch or dinner throughout the week.

Ingredients

Here’s what you’ll need to create this heavenly dish:

12 oz pasta (penne or fusilli)
2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, chopped)

2 tablespoons olive oil
Salt and pepper, to taste

For the Sage Walnut Pesto:

1/2 cup walnuts, toasted

1/4 cup fresh sage leaves
1/2 cup fresh parsley
1 garlic clove

1/2 cup grated Parmesan cheese
1/3 cup olive oil
Juice of 1/2 lemon

Salt and pepper, to taste

Directions

Follow these simple steps to create your Sage Walnut Pesto Pasta with Roasted Veggies:

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
Step 4: Meanwhile, cook the pasta according to the package directions. Drain and set aside.

Step 5: In a food processor, combine the toasted walnuts, sage, parsley, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy, then season with salt and pepper to taste.
Step 6: Toss the cooked pasta with the sage walnut pesto and the roasted vegetables until well mixed.
Step 7: Serve warm, optionally topped with extra Parmesan or crushed walnuts for added texture and flavor.

FAQ

1. Can I use other types of pasta?

Yes, you can substitute with any pasta shape you prefer, such as spaghetti or farfalle. Just make sure to adjust cooking times as needed.

2. What other vegetables can I use?

Feel free to use seasonal or available veggies like asparagus, broccoli, or spinach. Get creative and use what you love!

3. Can I make the pesto in advance?

Absolutely! The sage walnut pesto can be made up to a week in advance and stored in an airtight container in the refrigerator.

4. Is this recipe suitable for vegan diets?

To make it vegan, substitute the Parmesan cheese with a dairy-free cheese alternative and omit any additional cheese toppings.

5. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to loosen the pasta if necessary.

Conclusion

Sage Walnut Pesto Pasta with Roasted Veggies is not just a meal; it’s an experience that delights your taste buds while nourishing your body. By combining the rich flavors of Sage Walnut Pesto and seasonal vegetables, you’ll be serving up a dish that both you and your family will cherish. Perfect for any occasion, this recipe can easily be customized to fit your preferences. Try it out tonight for a meal you won’t forget!