• Karri Anne Cameron

Farmer's Market Pasta

Makes 4 servings

Macros: 570 cal, fat 36g, carbs 68g, protein 20g, fibre 7g

Ingredients:

8 ounces pasta (half of a box of farfalle, rigatoni, penne, GF, whatever you like)

6 cups fresh, seasonal veggies

3 cloves garlic

a drizzle of olive oil

salt to taste

Vegan Walnut Pesto:

1 cup walnuts

1 1/2 cups tightly packed basil leaves (you can sub other greens if you don’t have enough basil)

1/4 cup olive oil

1 very small clove of garlic

juice of 1 lemon (just use half if it’s really juicy)

1/2 teaspoon kosher salt

Directions:

  1. Veggies: Preheat the oven to 425 degrees. Arrange the veggies on a rimmed baking pan. Toss with a little bit of olive oil and salt.

  2. And Roasted Garlic: Peel your garlic cloves. Place them in the center of a small piece of foil, drizzle with a little oil, and wrap it up. Place on the baking pan. Roast everything for 20-30 minutes (depends on what kind of veggies you’re using). When done, mash the roasted garlic so it makes a paste.

  3. Walnut Pesto: While the veggies roast, pulse pesto ingredients in a food processor.

  4. Pasta: Also while the veggies roast, cook pasta according to package directions. Drain, toss with oil, and set aside.

  5. Toss: Toss your noodles with the roasted garlic and veggies. Serve with a scoop of the pesto. Eat it all hot or cold. YUM


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