Mediterranean Veggie Pesto Pasta
This Mediterranean Veggie Pesto Pasta is fresh, vibrant, and packed with flavor! A colorful mix of veggies and homemade basil pesto come together in a perfect, easy pasta dish.
Servings: 4 servings
Ingredients
- 8 ounces pasta such as penne or fusilli
- 1 cup fresh basil leaves
- 1/2 cup pine nuts toasted slightly
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil good-quality
- 2 cloves garlic fresh
- 1 cup cherry tomatoes halved
- 1 cup spinach fresh
- 1/2 cup bell peppers diced, any color
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta, such as penne or fusilli, and cook according to the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, add 1 cup fresh basil leaves, 1/2 cup pine nuts, 1/2 cup grated Parmesan cheese, 2 cloves garlic, and 1/2 cup extra virgin olive oil into a food processor or blender. Pulse until smooth and creamy, scraping down sides as needed. Add reserved pasta water if pesto is too thick.
- Transfer the drained pasta to a large mixing bowl. Pour the prepared pesto over the pasta and toss gently to coat evenly.
- Add 1 cup halved cherry tomatoes, 1 cup fresh spinach, and 1/2 cup diced bell peppers to the bowl. Toss carefully to combine without bruising the veggies.
- Season with salt and pepper to taste. Toss gently one last time and serve immediately, optionally topping with more grated Parmesan or toasted pine nuts.
Equipment
- Large Pot
- Food processor or blender
- Colander
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Measuring cups and spoons
Notes
- Toast pine nuts lightly before blending to enhance their flavor.
- Reserve pasta water to adjust pesto consistency as needed.
- Store pesto covered with olive oil to keep its bright green color.
- Make pesto up to three days ahead and refrigerate for convenience.
- Use gluten-free pasta or vegan cheese alternatives to accommodate dietary needs.