Farmers’ Market Pasta with Walnut Pesto Recipe
If you’re looking for a recipe that bursts with color and celebrates the best of fresh, local produce, Farmers’ Market Pasta with Walnut Pesto is destined to be your new go-to dish. This recipe is a breezy walk through a veggie-laden market—vivid roasted vegetables tossed with golden pasta and swirled in a rich, earthy walnut pesto. Each bite balances nutty, bright, and savory flavors, making this meal a deeply satisfying vegetarian delight that feels restaurant-fancy but is perfect for a fast weeknight dinner or a festive summer gathering.
Ingredients You’ll Need
Ingredients You’ll Need
Pulling off this gorgeous bowl of Farmers’ Market Pasta with Walnut Pesto couldn’t be easier, and the ingredients are heroically simple. Every item on the list plays a unique role—some bring crisp sweetness, others nutty depth, together creating a harmonious, vibrant dish with every forkful.
- Pasta (12 ounces, penne or fusilli): Hearty shapes grab onto every bit of pesto and roasted veggie goodness.
- Cherry tomatoes (1 cup, halved): Add sweet pop and juicy bursts throughout the pasta.
- Zucchini (1, sliced into half-moons): Lends a tender bite and mellow earthiness.
- Yellow squash (1, sliced into half-moons): Brightens the dish with sunny color and subtle flavor.
- Red bell pepper (1, sliced): Bell pepper’s crisp sweetness balances the other veggies.
- Red onion (½, sliced): Roasted red onion adds sweet, caramelized depth.
- Olive oil (2 tablespoons): Brings silky richness to the roasted vegetables.
- Salt and pepper (to taste): Enhances all the natural flavors and ties everything together.
- Grated Parmesan cheese (½ cup): A finishing touch for cheesy umami, both inside and out.
- Fresh basil leaves (¼ cup, for garnish): A classic herbal lift—don’t skip the fresh garnish!
- Fresh basil leaves (1 cup, for pesto): The aromatic star of the walnut pesto, giving it vibrant green color.
- Toasted walnuts (½ cup): Adds a deep, nutty, slightly buttery foundation to the pesto.
- Grated Parmesan cheese (¼ cup, for pesto): Binds the pesto together with sharp, salty depth.
- Garlic (1 clove): Just enough pungency to make the flavors sing.
- Olive oil (½ cup, for pesto): Ensures the pesto is silky-smooth and rich.
- Lemon juice (from ½ lemon): Adds a bright, zesty lift that balances the richness.
- Salt (to taste, for pesto): Seasons the pesto and keeps flavors popping.
How to Make Farmers’ Market Pasta with Walnut Pesto
Step 1: Roast the Veggies
Preheat your oven to 400°F. Lay out the cherry tomatoes, zucchini, yellow squash, red bell pepper, and red onion in a single layer on a sheet pan. Drizzle with olive oil, then sprinkle a generous pinch of salt and a bit of pepper over the top. Give everything a good toss so each piece is coated and ready for roasting. Pop the tray into the oven and let the vegetables roast for 20 to 25 minutes, stirring once halfway through, until they’re tender and enticingly caramelized at the edges. This is where all the natural sweetness and depth come alive—just wait till you see those vibrant colors!
Step 2: Cook the Pasta
While your veggies are roasting, fill a large pot with water and bring it to a rolling boil. Salt it generously (think of it like the sea). Drop in your pasta—penne or fusilli catch the sauce beautifully. Stir occasionally and cook just until al dente, following your package directions. When it’s done, reserve a small splash of pasta water (always handy!), then drain and set the pasta aside. The little bit of starchy water can help everything come together later if needed.
Step 3: Make the Walnut Pesto
While the pasta bubbles and the oven works its magic, pull out your food processor and combine the fresh basil leaves, toasted walnuts, grated Parmesan, clove of garlic, lemon juice, and a pinch of salt. Pulse until the mixture just starts to come together, then slowly drizzle in the olive oil as you continue pulsing. Watch as the pesto transforms into a lush, creamy green sauce! Taste and adjust the salt if needed. The walnut pesto is what makes this dish extra special—it’s nutty, herbal, and oh-so-satisfying.
Step 4: Toss Everything Together
In your largest mixing bowl, combine the drained pasta, warm roasted vegetables, and a generous scoop of your fresh walnut pesto. Toss gently until everything is evenly coated—if the mixture feels a bit stiff, add a splash of your reserved pasta water to loosen it up. Sprinkle half the Parmesan over the top and give it one last toss to marry all those beautiful flavors. The result is a farmers’ market bounty in every bite!
Step 5: Finish and Serve
Just before serving, sprinkle the rest of the Parmesan over the pasta and flutter fresh basil leaves across the top. This final flourish is what turns your kitchen creation into something worthy of a celebratory meal. Serve the Farmers’ Market Pasta with Walnut Pesto warm, or let it rest to room temperature for a refreshing, picnic-ready option.
How to Serve Farmers’ Market Pasta with Walnut Pesto
Garnishes
Add a shower of extra grated Parmesan right before serving—trust me, there’s no such thing as too much. A handful of torn fresh basil leaves not only looks stunning but delivers that garden-fresh aroma with each bite. For a whimsical touch, you can scatter toasted walnut pieces or a squeeze of lemon juice just before digging in.
Side Dishes
Pair the Farmers’ Market Pasta with Walnut Pesto with a simple green salad tossed in lemony vinaigrette, or offer up a plate of garlicky grilled bread for scooping up any extra pesto. If you want something heartier, serve alongside roasted chicken or crisp tofu. Don’t forget a bowl of olives or marinated artichokes for a Mediterranean feel!
Creative Ways to Present
This pasta scene is a showstopper when plated family-style on a big platter—let those roasted veggies and basil leaves shine. For picnics, pack Farmers’ Market Pasta with Walnut Pesto into mason jars or portable containers; it holds up well and looks adorable. If you’re feeling extra festive, top individual servings with edible flowers or microgreens for a touch of flair.
Make Ahead and Storage
Storing Leftovers
Leftover Farmers’ Market Pasta with Walnut Pesto keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen and meld even more as it sits. Just note that the pasta may soak up a bit of the pesto, so add a drizzle of olive oil before serving again for best texture.
Freezing
The walnut pesto itself can be made ahead and frozen for up to two months—perfect for prepping when basil is abundant. Spoon it into small jars or ice cube trays, cover tightly, and freeze. For the full pasta and roasted veggies, freezing isn’t recommended as the vegetables can lose their texture, but a quick batch of frozen pesto means dinner is just minutes away any night.
Reheating
To reheat, gently warm the pasta in a skillet over medium with a splash of water or olive oil to loosen things up. Avoid the microwave if you can, as it may make the veggies mushy. Serve once it’s just heated through, and consider adding a little squeeze of fresh lemon and a sprinkle of Parmesan for a flavor boost.
FAQs
Can I use different vegetables in this recipe?
Absolutely! Farmers’ Market Pasta with Walnut Pesto is endlessly adaptable. Use whatever fresh veggies you find at the market or have on hand—think eggplant, asparagus, spinach, or even roasted mushrooms. Just keep the total amount about the same and slice everything to similar sizes for even roasting.
Is this recipe gluten-free or vegan-friendly?
For a gluten-free version, simply swap in your favorite gluten-free pasta. To make it vegan, omit the Parmesan or use a vegan hard cheese substitute in both the pesto and as a topping. The flavors of the veggies and walnuts will still shine through beautifully.
Can I make the walnut pesto ahead of time?
Yes! The walnut pesto can be made several days in advance and kept in the refrigerator in a sealed jar. Just top it with a thin layer of olive oil to prevent browning. It’s intensely flavorful, so it also makes a great spread for sandwiches or as a dip for veggies.
What pasta shapes work best with this dish?
Short, ridged shapes like penne and fusilli are perfect—they grab onto the chunky pesto and roasted vegetables. Farfalle, rotini, or even orecchiette are fantastic choices, but truly, use whatever pasta you love or have on hand.
Can I serve Farmers’ Market Pasta with Walnut Pesto cold?
Definitely! This pasta is just as delicious served at room temperature or even straight from the fridge, making it perfect for picnics, potlucks, or hearty leftovers the next day. The flavors get even more pronounced after a little rest.
Final Thoughts
With every forkful of Farmers’ Market Pasta with Walnut Pesto, you’ll taste how simple, colorful ingredients can bring tons of joy to the table. It’s a dish that fits every season, mood, and occasion. If you crave a meal that’s fresh, satisfying, and bursting with summery spirit, this recipe is for you—so gather your market finds and give it a try. Happy cooking!
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Farmers’ Market Pasta with Walnut Pesto Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of the season with this delicious Farmers’ Market Pasta featuring a vibrant mix of roasted vegetables tossed in a flavorful walnut pesto. This vegetarian dish is perfect for showcasing fresh produce and is sure to become a favorite in your recipe rotation.
Ingredients
Pasta:
- 12 ounces pasta (such as penne or fusilli)
Roasted Vegetables:
- 1 cup cherry tomatoes (halved)
- 1 zucchini (sliced into half-moons)
- 1 yellow squash (sliced into half-moons)
- 1 red bell pepper (sliced)
- ½ red onion (sliced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Walnut Pesto:
- 1 cup fresh basil leaves
- ½ cup toasted walnuts
- ¼ cup grated Parmesan cheese
- 1 clove garlic
- ½ cup olive oil
- Juice of ½ lemon
- Salt to taste
For Garnish:
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Vegetables: Toss cherry tomatoes, zucchini, squash, bell pepper, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Cook Pasta: Cook pasta according to package directions until al dente. Drain and set aside.
- Make Walnut Pesto: Combine basil, walnuts, Parmesan, garlic, lemon juice, and salt in a food processor. Slowly add olive oil until smooth.
- Combine: Toss pasta with roasted vegetables and walnut pesto. Garnish with Parmesan and fresh basil before serving.
Notes
- Feel free to swap in any seasonal vegetables.
- This dish is versatile and can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 540
- Sugar: 6g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 10mg
