Pasta with Kale Pesto and Roasted Vegetables
1 cup Zucchini (Medium Diced)
1 cup Thin Yellow Squash (Medium Diced)
1 cup Cherry Tomatoes (Sliced in half)
1 cup Yellow Onion
4 Garlic Cloves
1 tbsp Extra Virgin Olive Oil
1/3 cup Walnuts
3 cups Chopped Kale
1 tsp Kosher Salt
1/2 cup Grated Parmesan Cheese
1/2 cup Extra Virgin Olive Oil
1 lb Whole Wheat Penne Pasta
Gather all ingredients and equipment. Preheat the oven to 425.
Place the chopped vegetables, onions and garlic in a large mixing bowl. Add the 1 tbs of olive oil and season with salt and pepper. Stir the mixture together so it is evenly coated.
Transfer the seasoned vegetables to a sheet pan and place the pan in the oven. Cook until tender, approximately 15 minutes. Once cooked, remove the vegetables from the pan and set aside.
Place a large pot of water over medium-high heat, bring to a boil. Once boiling, add the pasta and cook according to package instructions. Strain and reserve the pasta once cooked. Work on the pesto while the pasta cooks
Toast the walnuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the kale and 1/4 teaspoon salt and pulse until finely chopped. Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and set aside. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Place the strained pasta, 1/2 cup of pesto and the roasted vegetables into a large bowl. Mix thoroughly so everything distributed evenly. Serve and enjoy!