Pesto Veggie Pasta for 5 Servings

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced zucchini, bell pepper, and asparagus on a baking sheet with 2 tbsp olive oil, salt, and pepper, spreading them in a single layer.
3. Roast the vegetables for 15–20 minutes until the edges are charred and vegetables are crisp-tender.
4. Pulse the basil, toasted nuts, garlic, and lemon juice in a food processor until coarsely chopped.
5. With the food processor motor running on low, slowly drizzle in 1/2 cup olive oil until the mixture is smooth and emulsified.
6. Fold in the grated Parmesan cheese by hand or pulse briefly to combine without over-processing.
7. Boil the pasta in salted water until al dente.
8. Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
9. Return the drained pasta to the pot over low heat, then add the roasted vegetables and the fresh pesto.
10. Gradually pour in the reserved pasta water, tossing constantly, until the sauce is glossy and clings to the pasta.