It's summertime, and the markets are overflowing with colorful, fresh produce! What better way to celebrate the season than with a bright and flavorful pasta dish that's as easy to make as it is delicious? This recipe for Summer Harvest Pasta with Creamy Walnut Pesto is a celebration of all the amazing flavors of the season.
A Symphony of Summer Flavors
This isn't just any pasta dish; it's a vibrant explosion of flavors and textures that will tantalize your taste buds. We start with a medley of fresh, seasonal vegetables. Roasting these brings out their natural sweetness and creates a delightful caramelized texture. Then we toss it all together with perfectly cooked pasta and a generous dollop of a rich and creamy walnut pesto. The secret to this pesto? Walnuts! They add a unique flavor profile and a creaminess that you will love. It's a fantastic, plant based alternative to the more common pine nut based pesto. It’s a dish that is as satisfying as it is healthy and a perfect for lunch, or dinner.
Why This Recipe Works
- Easy and Quick: This recipe is simple and fast, perfect for a weeknight meal, or a weekend gathering.
- Vegan and Versatile: This dish is entirely plant-based and can be easily adapted to your favorite vegetables.
- Perfect Hot or Cold: This pasta is delicious served warm straight from the kitchen, or chilled as a refreshing summer salad.
- Great for Leftovers: The flavors meld together beautifully overnight, making it a fantastic option for lunch the next day.
- Farmers Market Friendly: It’s designed to use whatever fresh produce you find at your local market or in your garden.
Ingredients You'll Need
For the Pasta:
- 8 ounces of your favorite pasta (farfalle, rigatoni, or penne work well)
- 6 cups of fresh seasonal veggies, like cherry tomatoes, asparagus, and mushrooms
- 3 cloves of garlic, peeled
- Olive oil, for drizzling
- Salt to taste
For the Vegan Walnut Pesto:
- 1 cup walnuts
- 1 1/2 cups packed fresh basil leaves (or a mix of basil and other greens like spinach or kale)
- 1/4 cup olive oil
- 1 small clove garlic
- Juice of 1/2 to 1 lemon
- 1/2 teaspoon kosher salt
Instructions
- Roast the Veggies: Preheat your oven to 425°F (220°C). Arrange the vegetables on a baking sheet, drizzle with olive oil and salt.
- Roast the Garlic: Wrap the peeled garlic cloves in a small piece of foil with a drizzle of olive oil and place on the baking sheet with the veggies. Roast everything for 20-30 minutes, until vegetables are tender and the garlic is soft. Mash the roasted garlic into a paste.
- Make the Pesto: While the vegetables are roasting, combine all of the pesto ingredients into a food processor and blend until smooth and creamy.
- Cook the Pasta: While the veggies roast, cook the pasta according to package directions. Drain, toss with a bit of oil, and set aside.
- Combine: Toss the cooked pasta with the roasted garlic paste and roasted vegetables. Serve with a generous spoonful of the walnut pesto. Enjoy hot or cold.
Tips and Variations
- Veggies: Feel free to experiment with different seasonal vegetables. Zucchini, bell peppers, and corn are also great additions.
- Pesto: If you don't have walnuts, almonds or pine nuts can be used instead, and feel free to adjust the amount of greens and garlic to your preferences.
- Protein: For those who like to add protein, grilled chicken or chickpeas would be a great complement.
- Pasta: Use your favorite type of pasta. A softer, more cooked noodle works well with this recipe.
Enjoy the Flavors of Summer
This Summer Harvest Pasta with Creamy Walnut Pesto is a celebration of seasonal produce and simple cooking. It's a dish that is both healthy and delicious, perfect for any occasion. So gather your fresh market finds and get ready to indulge in a bowl of summer goodness!