Cheesy Pesto Pasta
With Grilled Veggies
by SuperUser Account
It's so cheesy
Herbs and Pea Pesto
- 1 tbsp. fresh thyme
- 1 tbsp. fresh dill
- 1 tbsp. fresh rosemary
- 1 tbsp. sun dried tomato and herb seasoning
- ½ cup of Grill-Roasted Garlic
- 1 cup of cooked peas
- ½ cup of pine nuts
- ¼ cup of olive oil
- ¼ cup of fresh parsley
- 1 package / 340 g of your favorite pasta, I use cattelli gluten free penne
- 2 cups monterey jack cheese, shredded
- 12 asparagus shoots, chopped rough
- 10 white mushrooms, chopped rough
- 1 medium onion, chopped rough
- ½ a red pepper, chopped rough
- ½ a yellow pepper, chopped rough
- 12 cherry tomatoes
Set a pot full of salted water to boil.
Preheat your grill to 400 to 450°F and use a Stainless Steel Griddle, Napoleon Wok Topper, or Cast Iron Griddle to grill your veggies until they are cooked through and slightly charred.
Cook the pasta until al dente, following the package instructions.
While the pasta is cooking and the veggies are grilling, combine all of the herb and pea pesto ingredients into a blender. Blitz them until everything is smooth. Set aside.
When the pasta is cooked, reserve 1 cup of pasta cooking liquid, drain the pasta and return it to the pot.
Toss the pasta with the pesto and cheese, adding the pasta liquid 1 tbsp. at a time if needed to smooth the pesto and cheese mixture.
Toss in the grilled veggies and serve immediately.
Serve this to people that don’t have enough veggies in their diet and they won’t know that they’re eating something healthy. This is a fantastic grilled dish for the vegetarian in your life too. Toss in some homemade garlic bread, and you have a huge winner. I loved this dish. It’s fresh and inspiring. Especially if it’s still winter… in mid-March. What do you eat to pick you up when you’re feeling the winter weather blah’s? Leave a comment below and tell us what your favorite beat the blues food is!