Pesto Egg Noodles with Roasted Vegetables

Name: Pesto Egg Noodles with Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: ⅓ cup walnuts (or any preferred nut like pine, almond, or cashews); 2 large garlic cloves, roughly chopped; 2 cups packed fresh basil leaves; ½ teaspoon salt; ¼ teaspoon ground black pepper; ⅔ cup extra virgin olive oil; ½ cup grated Parmigiano-Reggiano; 1/2 lemon (juiced); 1 package of Grandma’s Frozen Noodles; 2 cups of mixed vegetables (such as zucchini, squash, onion, tomatoes, asparagus, Brussels sprouts, or any veggies you have on hand)

Servings

Prep Time

30 minutes

Cook Time

30 minutes

These Pesto Noodles with Roasted Vegetables bring together the rich, fresh flavors of homemade pesto and the natural sweetness of roasted vegetables, all served over the comforting texture ofGrandma's Frozen Noodles. Roasting vegetables intensifies their flavor, and when paired with a bright, nutty pesto, they create a deliciously satisfying dish that’s perfect for any occasion. The versatility of the pesto allows you to add a variety of veggies, so feel free to use whatever you have on hand.

The combination ofGrandma’s Frozen Noodles and the roasted vegetables is not only a comforting meal but also a quick and easy way to create a flavorful, wholesome dish without the hassle of making everything from scratch.

This recipe makes enough pesto for 1lb of pasta, so you can easily scale it to fit your needs or add more vegetables for a heartier meal.

Pesto Egg Noodles with Roasted Vegetables

Ingredients

⅓ cup walnuts (or any preferred nut like pine, almond, or cashews)
2 large garlic cloves, roughly chopped
2 cups packed fresh basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup extra virgin olive oil
½ cup grated Parmigiano-Reggiano
1/2 lemon (juiced)
1 package of Grandma’s Frozen Noodles
2 cups of mixed vegetables (such as zucchini, squash, onion, tomatoes, asparagus, Brussels sprouts, or any veggies you have on hand)

Directions

Roast the Vegetables: Preheat your oven to 400°F. Cut your chosen vegetables (such as zucchini, squash, onion, tomatoes, asparagus, and Brussels sprouts) into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and toss to coat. Roast for 20-25 minutes, or until the vegetables are golden and tender, stirring halfway through to ensure even cooking.
Cook the Noodles: While the vegetables are roasting, cook the Grandma's Frozen Noodles according to the package instructions. Once cooked, drain and set aside.
Prepare the Pesto: While the noodles and vegetables are cooking, prepare the pesto. In a food processor, combine the walnuts (or your choice of nuts) with the garlic cloves, fresh basil leaves, salt, and ground black pepper. Pulse the mixture until finely chopped.
Blend the Mixture: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may adjust the amount of olive oil for a thicker or thinner pesto.
Stir in Cheese: Add the grated Parmigiano-Reggiano cheese into the pesto and pulse a few times to combine. This will add a creamy, savory richness to the sauce.
Finish with Lemon: Squeeze in the juice of half a lemon. This will bring brightness to the dish, balancing the richness of the pesto and roasted veggies. Give it a final quick pulse to integrate the lemon juice.
Toss Everything Together: Once the vegetables are roasted and the pesto is ready, toss the cooked Grandma’s Frozen Noodles with the pesto until they are well coated.