Main Dishes

Red Pesto Pasta with Roasted Veggies

10

Make your own pesto for this red pesto pasta with roasted veggies – and while you're at it, maybe make some extra, it's SO good! Quick and easy to make this red pesto will make you never want to buy the pre-made kind again.

5
Red Pesto:
200 grams sun-dried tomatoes in oil
100 grams parmesan ( shredded )
1 garlic clove ( minced )
100 g walnuts
20 g fresh basil
Red Pesto Pasta with Roasted Veggies:
1 eggplant ( chopped )
1 zucchini ( chopped )
2 Tbsp olive oil
500 g cherry tomatoes ( cut in quarters )
400 g black olives ( pitted )
400 g pasta ( penne or fusilli )
150 ml pasta water
salt and pepper to taste
For serving:
parmesan cheese ( shredded, can be omitted )

Red Pesto

  • Place all ingredients in a bowl, and mix together with an immersion blender. Taste test and set aside for now.

Red Pesto Pasta with Roasted Veggies

Nutritions

Calories
962

Sodium
923mg
38% DV

Fat
63g
97% DV

Protein
24g
48% DV

Carbs
59g
20% DV

Fiber
7g
29% DV