Description
A delicious pasta dish featuring linguine tossed with a homemade pesto and roasted vegetables.
Ingredients
Scale
- 1 pound linguine or thin spaghetti
- 1 cup reserved pasta water
- 2 tablespoons lemon juice
- 1/2 cup freshly grated Parmigiana Reggiano
- 2 cups fresh basil leaves, tightly packed
- 3/4 cup freshly grated Parmigiana Reggiano
- 1/2 cup raw, unsalted pine nuts
- 3 garlic cloves, peeled
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon olive oil
- 1 (12 oz.) pkg. cherry tomatoes
- 1 small zucchini, halved and sliced 1/2-inch thick
- 1/2 bunch asparagus, ends trimmed, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400°F. Begin boiling the water for the pasta.
- Preheat a skillet over medium-high heat (without any oil). Add pine nuts and toast until golden in spots. Immediately transfer the nuts to a food processor to prevent them from continuing to cook.
- Add the remaining pesto ingredients EXCEPT the olive oil (basil through pepper) to the food processor. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until fully combined; set aside.
- Add vegetables to a baking sheet lined with foil or a non-stick mat. Toss with 1 tablespoon olive oil, 2 tablespoons homemade pesto, ½ teaspoon salt, and 1/4 teaspoon pepper. Roast at 400°F in a single layer for 12-15 minutes or until asparagus is crisp-tender.
- Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup of pasta water before you drain the pasta.
- Add drained pasta to a very large mixing bowl or cold pot, OFF HEAT, along with all of the pesto, ¼ cup reserved pasta water, and 2 tablespoons lemon juice. Toss to coat the pasta.
- Stir in roasted vegetables and pan juices; toss again, adding reserved pasta water a little at a time if needed to make the pasta silky and saucy rather than dry and sticky. You can also alternate the reserved pasta water with a drizzle of olive oil if you like.
- Taste, and season with additional salt, pepper, and lemon juice if desired.
- Serve immediately, garnished with plenty of freshly grated Parmigiana Reggiano, and freshly cracked pepper.
Notes
- The best substitute for pine nuts is cashews.
- For a lighter dish, adjust the amount of olive oil and cheese to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 5g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg