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.

Difficulty Level

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

Preheat the oven to 400°F.

On a baking sheet, toss the mushrooms with 1 tablespoon olive oil and a pinch of salt. Roast until browned, about 10-15 minutes.

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.

In a food processor, blend the arugula, garlic, parmesan, 1/4 cup olive oil, pine nuts, lemon juice, salt and pepper until smooth.

Toss the pasta, mushrooms, roasted red peppers and olives with the pesto sauce until evenly coated.

Divide the pesto pasta between plates and top with parmesan.

Roasted Vegetable Pesto Pasta

roasted mushrooms & peppers, black olives

STARS

Difficulty Level

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

Preheat the oven to 400°F.

On a baking sheet, toss the mushrooms with 1 tablespoon olive oil and a pinch of salt. Roast until browned, about 10-15 minutes.

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.

In a food processor, blend the arugula, garlic, parmesan, 1/4 cup olive oil, pine nuts, lemon juice, salt and pepper until smooth.

Toss the pasta, mushrooms, roasted red peppers and olives with the pesto sauce until evenly coated.

Divide the pesto pasta between plates and top with parmesan.