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
Serves: Serves 6
 
Ingredients
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
  1. Pre-heat oven to 425˚F
  2. Place all “roasted veggie ingredients” in a 9x13 baking dish (I use glass) and toss thoroughly
  3. Bake for roughly 30 minutes, stirring every 10 minutes
  4. 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.)
  5. Cook the pasta according to the time on the box. Be sure to salt the water generously.
  6. Remove veggies from oven and let sit for about 10 minutes (veggies will continue to soften during this time)
  7. 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.