Farmers’ Market Pasta with Walnut Pesto

• pasta (half of a box of farfalle, rigatoni, penne, whatever you like)8 ounce
• fresh, seasonal veggies (see notes)6 cup
• cloves garlic↗3
• a drizzle of olive oil
• salt to taste↗
• walnuts↗1 cup
• tightly packed basil leaves (you can sub other greens if you don’t have enough basil)1.5 cup
• olive oil↗0.25 cup
• very small clove of garlic1
• juice of 1 lemon (just use half if it’s really juicy)↗1
• kosher salt↗0.5 teaspoon

Step-by-step instructions

1. 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. 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. 3

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

4. 4

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

5. 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.