Pesto Pasta with veggies in a bowl

Ben and I are watching a series on Peacock TV called逃到城堡。It’s about a British couple and their two young children who purchase a derelict, yet COMPLETELY dreamy, 19th century French chateau to restore and turn into their home/event venue. If you like House Hunters but are always curious to know what happens next, this show for you. Except replace a 2 bedroom condo in Boston with a 45 room chateau in the French countryside.

Can you say upgrade?!

The chateau is everything this history-lover could ever want in life, but also, I am so stressed out watching each episode. The thing is in such bad shape when they buy it! Luckily Dick is an engineer, and his wife Angel is a designer, so they know just what to do. Dick also grew up on a farm and transformed the Chateau’s weed-filled walled garden into a field of dreams with wild flowers and rows and rows with beds and beds of homegrown produce.

I can totally see Dick and Angel hopping out to the garden to pick the ingredients to make Pesto Veggie Pasta once a week. This vegetarian pesto pasta dish is packed with fresh herbs and vegetables!

Overhead Photo of a bowl of pesto veggie pasta

Pesto Veggie Pasta

Rotini Pasta加入炒蔬菜,包括西葫芦,夏季南瓜,甜玉米和樱桃西红柿,经验丰富的蒙特利尔调味融合,然后是自制罗勒佩斯托和咸面食烹饪水涌入,营造出轻型和柔滑的酱汁。我是痴迷将面食烹饪水添加到意大利面食 - 包括这个Pesto面团。面食烹饪水的淀粉与PESTO混合,让它粘在罗尼的每一个漩涡上。


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The Art of Homemade Pesto

I’ve learned over the years that making homemade basil pesto is somewhat of an art form. In an ideal world, pesto is made by finely chopping the ingredients then blending them together using a mortar and pestle, but here in my real world with a job and three kids, I rely on my食品加工机完成工作!以下是我使用的成分,以及我的主要发现:

  1. 新鲜罗勒:选择没有开花的罗勒或它可以味道苦味,并取下茎。也不会过度处理食品处理器中的罗勒 - PESTO应该松动VS糊涂。
  2. 核桃:我更喜欢在罗勒佩斯托中使用核桃在松果上只是因为我不会在房子里保持松果。核桃虽然?易于找到,廉价,永远在线。
  3. Fresh garlic:我是of the belief that you can never have too much garlic in a recipe EXCEPT when it’s uncooked. That said, since basil pesto is a raw sauce, you’ll want to stick to 2 small cloves in the pesto recipe.
  4. Lemon juice:A little bit of lemon juice完全唤醒了新鲜的香蒜酱的味道。佩斯托不应该品尝亚文,但是当添加新鲜柠檬汁时,你可以绝对味道差异。非常明亮和新鲜。
  5. 帕尔马干酪:Freshly grated, please! I like to stir the parmesan cheese into the pesto at the end to keep its feathery texture.
  6. 特级初榨橄榄油:你有没有制作自制的香蒜酱,只发现它味道苦涩?罗勒可能在被挑选之前开花,但是可能在加工过量的机会较高,导致它分解并释放出称为多酚的苦味品种化合物。那说,不要处理你的PESTO'直到王国来!同样,这是一个宽松的酱汁与蛋黄酱-y糊。

好吧 - 让我们做饭!


Step 1: Make the Basil Pesto

首先制作新的pesto。到了一个碗食品加工机addfresh basil,核桃,大蒜,salt和挤压新鲜的柠檬汁。Pulse until the basil is finely chopped.

接下来,流入特级初榨橄榄油,一次擦拭两侧。再次,你不需要懒散地将它流入它,就像你制作蛋黄酱一样。我们正在寻找倾盆和溪流之间的东西 - 你有它!

Remove the bowl from the unit then stir infreshly grated parmesan cheese.Taste then add more lemon juice if needed. We’re looking for a fresh and bright flavor vs an overly lemon flavor.


Next add麸质罗尼(或常规Royini如果你不需要吃GF)进入一大罐沸水,那么用小掌心刺激salt。煮,直到意大利面只是害羞的Al Dente,然后在排出去除〜1杯面食烹饪水之前。排水面食然后留出来。

Step 3: Saute the Vegetables

Meanwhile, add chopped葱,西葫芦,夏季壁球,fresh garlicto a large skillet with特级初榨橄榄油。季节慷慨蒙特利尔调味料, which gives the fresh veggies big, meaty flavor, then saute until they’re crisp-tender, 5-6 minutes.


一旦蔬菜脆嫩嫩,加入排出的面食,减半cherry tomatoes,新鲜的PESTO,加上一场面食烹饪水并搅拌结合。烹饪用水会有助于松开PESTO,并营造浅色味道的酱汁。

That’s all she wrote! Taste then add more salt if necessary before dishing up and digging in. I hope you love this fresh and tasty Pesto Veggie Pasta as much as we do – enjoy!


更多的Fresh Vegetable Pasta Recipes

Pesto Veggie Pasta

4.5 / 5(1 REVIEW)


Pesto Veggie Gasta是一种新鲜健康的素食意大利面菜,在蔬菜中包装,而且超级令人满意。



  • 8oz gluten free rotini
  • 2汤匙特级初榨橄榄油
  • 1 large shallot or small onion, chopped
  • 1杯甜玉米粒,新鲜的或冷冻
  • 1 small zucchini, chopped
  • 1个小夏季南瓜,切碎
  • 蒙特利尔调味料
  • 3 cloves garlic, pressed or minced
  • 准备好的pesto(下面的配方)
  • 1 cup cherry tomatoes, sliced in half
  • 对于pesto(制作一个堆积1/2杯):
    • 2 packed cups fresh basil leaves
    • 2汤匙核桃
    • 2小丁香大蒜
    • big pinch salt
    • 挤压新鲜的柠檬汁
    • 1/3杯特级初榨橄榄油
    • 1/2杯新鲜磨碎的巴马干酪


  1. For the Pesto:Add basil, walnuts, garlic, salt, and lemon juice to a食品加工机然后普尔se until basil is finely chopped. Stream in extra virgin olive oil while the food processor is running, scraping the sides down halfway through. Don't over-process as the extra virgin olive oil can become bitter tasting. Stir in parmesan cheese then add more lemon juice if needed. Pesto shouldn't taste lemony, just fresh. Set aside.
  2. 将一大锅水煮沸,然后加入〜1汤匙盐和面食。煮直到意大利面只是勉强牙齿(当用蔬菜添加到煎锅时,它会继续稍微煮)在排水之前小心地舀出〜1杯面团烹饪水。排水面团然后留出来。
  3. Meanwhile, heat extra virgin olive oil in a very large skillet over medium-high heat. Once hot, add shallots or onions, sweet corn kernels, zucchini, and summer squash. Season generously with Montreal seasoning then saute until zucchini begins to soften, 3 minutes. Add garlic then continue to saute until zucchini is crisp-tender, another 3 minutes.
  4. 加入pesto,煮熟的意大利面,樱桃西红柿到煎锅然后搅拌结合。A〜1/4杯面团烹饪帮助Pesto粘附在面食中,如果需要,增加更多的东西,以创造薄,轻的酱汁。味道,然后在必要时加入更多的盐,然后舀入碗并服务。

This recipe is courtesy of Iowa Girl Eats, //

Photo collage of pesto veggie pasta