This is SUPER delicious and it’s my new obsession. I make pesto all the time but I traditionally put it on penne or with chicken. Lately I have been trying to incorporate more veggies into dishes that I make and LOVE rather than serving them on the side. This was an absolute slam dunk.
-Ashley Pippin (Wolff)
Pesto Gemelli with Roasted Veggies
- Yield: Serves 6
Ingredients
Scale
Roasted Veggie Ingredients:
- 1 large eggplant, peeled & cubed (¾ in)
- 1 large sweet onion, roughly chopped
- 2 zucchini, halved lengthwise & sliced ½ in thick
- 1 lb. white mushrooms (or baby bellas), halved or quartered, depending on size
- 2 large tomatoes, chopped
- 2 Tbsp. olive oil
- About 1½ tsp. kosher salt
Pesto Sauce Ingredients: - 2 bunches of basil (1 bunch is ok if it is a BIG, hearty bunch)
- 3 cloves garlic
- About ¼ cup olive oil (maybe more)
- ½ cup of GOOD grated parmesan cheese
- A handful of shelled walnuts
- About 1 tsp kosher salt
- 1 pound box of Gemelli pasta (or penne)
Instructions
- Pre-heat oven to 425˚F
- Place all “roasted veggie ingredients” in a 9×13 baking dish (I use glass) and toss thoroughly
- Bake for roughly 30 minutes, stirring every 10 minutes
- While veggies are roasting add all of the “pesto ingredients” to a food processor and process on high until it is all finely blended. Add more olive oil if it seems a bit rigid or dry. Add more salt to taste if desired. (I honestly never measure a single pesto ingredient…it’s all about achieving the right taste and texture. I usually eye it up.)
- Cook the pasta according to the time on the box. Be sure to salt the water generously.
- Remove veggies from oven and let sit for about 10 minutes (veggies will continue to soften during this time)
- Pout off the excess liquid from the veggies and combine with the pesto and gemelli in a large bowl (or the pot that you used to cook the pasta.) Stir until well combined.