A perfect summer pasta. Roasted cauliflower and zucchini along with crispy chickpeas and fresh garden walnut pesto make for a delicious meal that can be served warm or even room temperature at a picnic or brought to a gathering.
I’m spending the summer at my parents house in Michigan which means I have access to so much fresh produce grown in their backyard garden. We currently have an abundance of zucchini, so this is one of many meals we’ve been enjoying made with one of my favorite vegetables! The simple walnut pesto features garden-grown basil and the ingredient list is kept intentionally minimal to highlight the beautiful, fresh flavors.
This dish is delicious served warm or at room temperature, making it a perfect summer meal for beach picnics and backyard gatherings.
Roasted Cauliflower Pesto Pasta
Ingredients
- 1 lb bowtie pasta
- 1 cauliflower, cut into florets
- 2 large zucchinis, thinly sliced
- 1 red onion, diced
- 1 can chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 2 cups fresh basil, reserve a few leaves for garnish
- 1/2 cup + 3 Tbsp olive oil, divided
- 1 cup cottage cheese
- salt and pepper
- 2 cloves garlic, peeled
- 1/2 cup toasted walnuts
Directions
- Preheat oven to 425 F. Line two sheet pans with parchment paper.
- Place chickpeas and zucchini slices in a single layer on either side of one sheet pan. Pat the chickpeas dry with a clean towel. Drizzle the chickpeas and zucchini with with 2 Tbsp olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until chickpeas are browned and crispy and zucchini is soft and browned around the edges.
- On the other sheet pan, place the cauliflower in a single layer. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes the edges are browned and cauliflower is tender.
- Meanwhile, cook pasta per package instructions. Drain and set aside.
- In a small food processor or blender, prepare the pesto by combining the walnuts, garlic, and basil. Pulse until roughly chopped. With the food processor running, slowly drizzle in the oil until the sauce is combined but not completely smooth. Season with salt and pepper to taste.
- In a large bowl, combine the pasta, zucchini, cauliflower, chickpeas (reserved about 1/4 cup for garnish), and pesto. If using another bowl for serving, transfer the pasta, then top with dollops of cottage cheese and garnish with fresh basil leaves and roasted chickpeas. Add a drizzle of olive oil and sprinkle with kosher salt.
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