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Grilled Veggie Pesto Pasta is a culinary masterpiece that combines the earthy richness of grilled vegetables with the vibrant, herbaceous notes of homemade pesto. This dish is not only a feast for the eyes with its array of colors and textures but also a nourishing option that can cater to various occasions, from casual family dinners to elegant gatherings. The beauty of this recipe lies in its flexibility; it can be customized to include your favorite vegetables and adjusted to suit your taste preferences, making it a staple in any home cook's repertoire.

Grilled Veggie Pesto Pasta

Discover the deliciousness of Grilled Veggie Pesto Pasta, a vibrant dish that brings together the earthy flavors of grilled vegetables and the freshness of homemade pesto. Perfect for any occasion, this recipe is easily customizable to fit your favorite tastes and ingredients. With step-by-step instructions, you'll learn to create a stunning and healthy meal that not only delights the senses but also nourishes the body. Invite friends and family to share in this colorful celebration of fresh flavors.
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Ingredients
  

For the Pasta:

12 oz (340g) of your choice of pasta (penne or farfalle are ideal)

Salt, for boiling water

For the Grilled Veggies:

1 medium zucchini, sliced into ¼ inch rounds

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

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

For the Pesto:

2 cups fresh basil leaves, packed tightly

½ cup pine nuts (or walnuts for a twist)

½ cup grated Parmesan cheese

2 cloves garlic, minced

½ cup olive oil

Juice of 1 fresh lemon

Salt and pepper to taste

For Garnish:

Extra grated Parmesan cheese

Fresh basil leaves

Instructions
 

Cook the Pasta:

    - Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add your chosen pasta and cook it according to the package instructions until it reaches an al dente texture. Just before draining, reserve ½ cup of the cooking water. Then, drain the pasta and set it aside.

      Prepare the Grilled Veggies:

        - Preheat your grill or a grill pan over medium-high heat. In a large bowl, toss the sliced zucchini, bell pepper strips, halved cherry tomatoes, and red onion wedges with olive oil, salt, and pepper until evenly coated.

          - Place the seasoned vegetables on the grill and cook for about 5-8 minutes, turning them occasionally, until they are tender and exhibit lovely grill marks. Once grilled, remove them from heat and chop into bite-sized pieces if you prefer.

            Make the Pesto:

              - In a food processor, combine the tightly packed basil leaves, pine nuts (or walnuts), grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse the mixture until it is finely chopped, but not pureed.

                - While the processor is running, slowly drizzle in the olive oil until the pesto achieves a smooth but slightly textured consistency. Taste and adjust the seasoning as needed.

                  Combine Pasta and Pesto:

                    - In a large mixing bowl, combine the drained pasta with the grilled vegetables and the freshly prepared pesto. If the pasta appears too dry, add a splash or two of the reserved pasta water, allowing it to meld into a delightful coating.

                      Serve:

                        - Plate the grilled veggie pesto pasta, then garnish generously with extra grated Parmesan cheese and fresh basil leaves for a pop of color. This dish can be enjoyed warm or at room temperature!

                          Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4