Roma Whole Wheat Pasta with Pesto
This vegetarian dish is quick and easy. It can be served as a main meal or side dish.
PREP TIME: 10 min
COOK TIME: 20 min
SERVES: 4–6 servings
- 1 pound Roma Whole Wheat Pasta
- 1/3 cup plus 2 tablespoons pine nuts, divided
- 2.5 cups (loosely packed) basil leaves (about 2 ounces), plus more for serving
- 4 garlic pods, peeled, cut in half
- 1/2 cup Waitrose Extra-Virgin Olive Oil
- 1/2 cup finely grated Essential Waitrose Parmesan, plus more for serving.
- 1 cup Parsley
- Sweet peppers(grilled), plus any other grilled vegetables according to your preference
- To taste White pepper
- To taste Kosher salt
PREPARATION STEPS
Cook Roma Whole Wheat pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Meanwhile, toast 2 Tbsp. pine nuts in a small skillet over medium-low heat, shaking skillet back and forth, until lightly toasted, 2–3 minutes; set aside. Alternately they can be toasted in the oven at 325F for 2-3 mins.
Purée garlic, Waitrose Extra-Virgin Olive Oil , 1/2 tsp. salt, Essential Waitrose Parmesan and pine nuts in a blender until nuts are very finely chopped and mixture is creamy. Add basil and parsley to blender and purée to combine, stop when the mixture takes on a bright green color.
White pepper to taste.
Transfer pesto to a medium bowl. Transfer Roma Whole Wheat and vegetables to the bowl with pesto and toss. Serve in a large serving bowl or platter. Top with Essential Waitrose Parmesan and reserved toasted pine nuts and garnish with basil.
Chef’s Tip: Blitzing all the ingredients first before adding the Basil to the blender is key to getting a nice bright green pesto.
