Pesto and chargrilled vegetable pasta
Experience a burst of Mediterranean flavors with this Pesto and Chargrilled Vegetable Pasta recipe. Indulge in a harmonious blend of savory olives, sun-dried tomatoes, smoky eggplant, red peppers, and crunchy pine nuts, all tossed in a fresh basil and parsley pesto. Add a touch of grated parmesan and a squeeze of lemon for a bright, satisfying finish. Perfect for a healthy, vibrant, and delicious meal!
- 28 Apr 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Pesto and chargrilled vegetable pasta is a delightful and colorful dish that brings together the fresh flavors of basil, parsley, and chargrilled vegetables with a creamy pesto sauce. This recipe is perfect for a light yet satisfying meal, combining the richness of the pesto with the vibrant taste of sun-dried tomatoes, olives, and a mix of eggplant and red pepper.
Ingredients:
Instructions:
- Slice the eggplant and red pepper into strips.
- Chop the sun-dried tomatoes and slice the olives if not pre-sliced.
- Heat a grill pan over medium-high heat.
- Drizzle a little olive oil over the sliced eggplant and red pepper, and grill them until they are tender and have nice char lines. This usually takes about 4-5 minutes per side.
- Once grilled, set the vegetables aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving a cup of pasta water, and set aside.
- In a food processor, combine the fresh basil leaves, fresh parsley, pine nuts, garlic cloves, grated parmesan cheese, and the juice of half a lemon.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. You may need to scrape down the sides of the processor bowl a few times.
5. Combine Everything:
- In a large bowl, combine the cooked pasta, chargrilled eggplant and red pepper, chopped sun-dried tomatoes, and olives.
- Add the pesto you just made and mix thoroughly to ensure everything is well coated. If the mixture seems too thick or dry, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
6. Serve:
- Plate the pasta and top with extra grated parmesan cheese if desired.
- Garnish with a few fresh basil leaves or a squeeze of lemon.
- Serve the pesto and chargrilled vegetable pasta warm, and enjoy the robust, savory flavors!
Tips:
- When grilling the vegetables, make sure the grill is preheated and hot to achieve the perfect char and avoid overcooking them.
- Toast the pine nuts lightly on a dry skillet to enhance their nutty flavor before adding them to the pesto.
- Use a food processor to blend the pesto ingredients for a smoother sauce.
- Reserve a cup of pasta water to adjust the consistency of the pesto sauce.
- For added flavor, you can also marinate the vegetables in a mix of olive oil, garlic, and herbs before grilling.
- If you prefer a creamier pesto, add a tablespoon of ricotta cheese while blending.
Enjoy your homemade Pesto and Chargrilled Vegetable Pasta, a harmonious blend of vibrant, fresh summer flavors and creamy, rich pesto. This dish is perfect for gatherings, family dinners, or any meal that calls for a burst of Mediterranean delight.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 540kcal | 21% |
| Protein | |
| Protein 18g | 13% |
| Carbohydrates | |
| Carbohydrates 80g | 24% |
| Fiber 8g | 21% |
| Sugar 12g | 12% |
| Fat | |
| Fat 22g | 27% |
| Saturated 3.63g | 12% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 50mg | 9% |
| Vitamin B1 0.95mg | 79% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 9mg | 56% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 260ug | 64% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 60mg | 65% |
| Vitamin E 2.35mg | 16% |
| Vitamin K 250ug | 209% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.82mg | 0% |
| Iron, Fe 8mg | 75% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 1140mg | 33% |
| Selenium, Se 60ug | 105% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 3.05mg | 28% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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