prep time
NA
cook time
NA
serves
4-5

BASIL WALNUT PESTO SALAD WITH ROASTED VEGGIES 

Homemade basil walnut pesto makes for a lovely salad dressing in this whole wheat penne pasta with roasted veggies. So, what’s the wait? Serve a healthy and wholesome dinner tonight with the Del Monte Whole Wheat Penne.

Ingredients

2 Cup Fresh Basil
1/3 Cup, Walnut
1/2 Cup Del monte olive oil
2 Clove Garlic, Chopped
1/3 Cup Shredded parmesan cheese
- Salt and pepper to taste
250 Gms Del Monte whole wheat penne pasta
2 Cups assortment of vegetables: yellow and red bell pepper, zucchini, red onions, chopped to bite sized pieces
2 Tsp Olive Oil
1 TBSP dried Italian herbs
Basil walnut pesto

Method

  1. In a food processor, grind the walnuts. Add the garlic cloves and grind. Add basil leaves and pulse for a few seconds. With the food processor on, slowly pour the olive oil. Add salt and pepper to taste. Remove the mixture into a bowl and add cheese. Mix it well. Set aside. You can keep the pesto covered in the fridge for a week.
  2. Preheat oven to 200 C. On a baking tray, spread the cut vegetables and coat with olive oil Sprinkle salt and pepper and dried Italian herbs. Roast the vegetables for 20 minutes.
  3. Bring a pot of water to boil, and 1 tbsp of salt to it. 
  4. Once boiling, add the whole wheat pasta and cook according to package instructions till al dente, reserving ½ cup of the pasta water.
  5.  Thin ½ cup basil pesto with some pasta water. In a bowl, add the basil pesto dressing, roasted veggies, and drained pasta. Mix together. If required, add more basil pesto mixed thinned with pasta water. Check for seasoning and serve with a shaving of fresh parmesan cheese.

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