Pesto and pasta is a classic combination, and adding grilled summer veggies takes this traditional dish over the edge! For more DIY and recipe ideas, subscribe to our YouTube channel: http://bit.ly/BlogSubs
Pesto Pasta with Roasted Veggies
Preheat oven to 425 degrees.
Boil water and cook pasta according to the package instructions.
Meanwhile, toss the zucchini, peppers and onion with olive oil, salt, and pepper. Roast vegetables for 12-15 minutes just until soft and charred. Set aside.
In a food processor, pulse together the basil, garlic, and pine nuts into a fine mince. While the machine is running, slowly add the oil in a steady stream until combined. Turn off the machine, and remove the blade. Stir in the cheese.
Toss the pasta with the pesto, and then add the roasted veggies. Keep refrigerated until ready to serve.