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Roasted vegetable pesto pasta with curly noodles, red vegetables and green sauce on a round white plate with three glasses around the plate and a white napkin.

Roasted Vegetable Pesto Pasta

roasted mushrooms & peppers, black olives

STARS

Toss gemelli pasta with basil pesto, kalamata olives, and roasted mushrooms and red peppers. Gemelli means "twin" in Italian. It's made by twisting pasta into a corkscrew-like shape, which creates grooves to hold all that pesto and veggie goodness. On top, shave parmesan for bursts of salty delight.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Ingredients

Roasted Vegetable Pesto Pasta

  • 1 pound button mushrooms, chopped
  • ¼ cup + 1 tablespoon olive oil, divided
  • 8 ounces gemelli pasta
  • 2 cups baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese, plus more for serving
  • ¼ cup pine nuts
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1 can roasted red peppers, drained and roughly chopped
  • ½ cup pitted kalamata olives, drained and roughly chopped
Directions
1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the mushrooms with 1 tablespoon olive oil and a pinch of salt. Roast until browned, about 10-15 minutes. 
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
In a food processor, blend the arugula, garlic, parmesan, 1/4 cup olive oil, pine nuts, lemon juice, salt and pepper until smooth. 
5
Toss the pasta, mushrooms, roasted red peppers and olives with the pesto sauce until evenly coated. 
6
Divide the pesto pasta between plates and top with parmesan.

Roasted Vegetable Pesto Pasta

roasted mushrooms & peppers, black olives

STARS

Toss gemelli pasta with basil pesto, kalamata olives, and roasted mushrooms and red peppers. Gemelli means "twin" in Italian. It's made by twisting pasta into a corkscrew-like shape, which creates grooves to hold all that pesto and veggie goodness. On top, shave parmesan for bursts of salty delight.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  10 minutes
Servings:  4

Ingredients

Roasted Vegetable Pesto Pasta

  • 1 pound button mushrooms, chopped
  • ¼ cup + 1 tablespoon olive oil, divided
  • 8 ounces gemelli pasta
  • 2 cups baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese, plus more for serving
  • ¼ cup pine nuts
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1 can roasted red peppers, drained and roughly chopped
  • ½ cup pitted kalamata olives, drained and roughly chopped

Directions

1
Preheat the oven to 400°F. 
2
On a baking sheet, toss the mushrooms with 1 tablespoon olive oil and a pinch of salt. Roast until browned, about 10-15 minutes. 
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
4
In a food processor, blend the arugula, garlic, parmesan, 1/4 cup olive oil, pine nuts, lemon juice, salt and pepper until smooth. 
5
Toss the pasta, mushrooms, roasted red peppers and olives with the pesto sauce until evenly coated. 
6
Divide the pesto pasta between plates and top with parmesan.
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