Microgreen Pesto Pasta with Roasted Vegetables is a vibrant and nutritious dish that combines whole-grain pasta with a flavorful microgreen pesto, made from fresh basil, arugula, and radish microgreens. Roasted vegetables such as cherry tomatoes, bell peppers, and zucchini add a delicious depth of flavor and texture to the dish. This healthy and satisfying meal is perfect for a light lunch or dinner, offering a balance of fresh greens, savory pesto, and tender roasted vegetables.
Ingredients
- 8 oz whole-grain pasta
- 1 cup UNS Samurai Microgreen
- 1/2 cup roasted nuts (pine nuts, walnuts, or almonds)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- 1 cup assorted cherry tomatoes roasted
- 1 cup assorted bell peppers roasted
- 1 cup assorted zucchini roasted
Method
- Cook the whole-grain pasta according to package instructions. Drain and set aside.
- In a food processor, combine the microgreens, roasted nuts, garlic, and Parmesan cheese. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. Season with salt and pepper to taste.
- Toss the assorted vegetables with a bit of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until tender and slightly caramelized.
- Toss the cooked pasta with the microgreen pesto until well coated. Gently fold in the roasted vegetables. Serve warm, garnished with additional Parmesan cheese if desired.
