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In a world where culinary creativity knows no bounds, the Grilled Veggie Pesto Pasta Delight stands out as a vibrant and flavorful dish that appeals not only to vegetarians but also to anyone who appreciates the delightful combination of fresh ingredients and hearty pasta. This dish brings together the smoky goodness of grilled vegetables, the aromatic richness of basil pesto, and the comforting familiarity of pasta—making it a perfect choice for a satisfying meal at any time of the year.

Grilled Veggie Pesto Pasta

Discover the vibrant and flavorful Grilled Veggie Pesto Pasta Delight, a dish that unites the smoky essence of grilled vegetables with the fresh richness of basil pesto and hearty pasta. Perfect for any dietary preference, this recipe emphasizes the importance of seasonal ingredients and nutrient-packed components. Experience the delightful combination of taste, texture, and nutrition that makes this dish a must-try for every home cook looking to celebrate plant-based cuisine.
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Ingredients
  

8 oz. pasta (your choice: penne, fusilli, or spaghetti)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 medium bell pepper (red or yellow), cut into strips

1 cup asparagus, trimmed and cut into 2-inch pieces

1 medium red onion, sliced

3 tablespoons olive oil

Salt and pepper, to taste

1 cup fresh basil leaves

1/4 cup grated Parmesan cheese (plus more for serving)

1/4 cup pine nuts (can substitute with walnuts or hazelnuts)

2 cloves garlic, minced

Juice of 1 lemon

Instructions
 

Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C).

    Prepare the Veggies: In a large bowl, toss the cherry tomatoes, zucchini, bell pepper, asparagus, and red onion with olive oil, salt, and pepper.

      Grill the Vegetables: Place the seasoned vegetables on the grill. Grill for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks. Remove them from the grill and set aside.

        Cook the Pasta: While the vegetables are grilling, cook the pasta according to package instructions in a pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

          Make the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon juice, and a pinch of salt. Pulse until finely chopped. With the processor running, slowly drizzle in 1/4 cup of olive oil until the pesto is smooth. Adjust seasoning as needed.

            Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta, grilled vegetables, and prepared pesto. Toss together, adding reserved pasta water a little at a time until you achieve your desired consistency.

              Serve: Transfer the grilled veggie pesto pasta to a serving dish. Garnish with additional Parmesan cheese and fresh basil leaves if desired. Serve warm.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4