I’m spending the summer at my parents’ house in Michigan which means I have access to so much fresh produce from their backyard garden. We currently have an abundance of zucchini, so I’ve had the opportunity to do a lot zucchini-focused recipe development and this Roasted Cauliflower and Zucchini Walnut Pesto Pasta is a new favorite for all of us.
This satisfying meal is made with roasted cauliflower and zucchini along with crispy chickpeas and walnut pesto. If you’ve been following along on Instagram, you’ve probably noticed my new obsession with cottage cheese. Naturally, I’ve incorporated it into this recipe by topping the pasta with dollops of cottage cheese for added creaminess and some extra protein. For the walnut pesto, I kept the ingredient list simple to allow the fresh garden-grown basil to really shine. When it comes to serving, you can enjoy the pasta warm or at room temperature, making it a perfect summer meal for beach picnics, simple summer lunches, 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, rinsed, and patted dry
- 3 Tbsp olive oil
- 1 cup cottage cheese
- salt and pepper
- Pesto:
- 2 cups fresh basil, reserve a few leaves for garnish
- 1/2 cup olive oil
- 1/2 cup toasted walnuts
- 2 cloves garlic, peeled
- 1/2 tsp kosher salt
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. Then 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. Then 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. Then drain and set aside.
- While the pasta cooks, prepare the walnut pesto in a small food processor or blender. Start by combining the walnuts, garlic, and salt. Pulse until roughly chopped. Then add the basil and pulse to combine. With the food processor running, slowly drizzle in the olive oil until the sauce is combined but not completely smooth.
- In a large bowl, combine the pasta, zucchini, cauliflower, chickpeas (reserved about 1/4 cup for garnish), and pesto. Stir to evenly coat the pasta. Lastly, 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. Then add a drizzle of olive oil and sprinkle with kosher salt.
