Italian Pesto Pasta with Grilled Vegetables

Ingredients

• 12 ounces pasta such as penne or fusilli
• 1 cup basil leaves fresh
• 1/4 cup pine nuts toasted
• 1/2 cup Parmesan cheese grated
• 2 cloves garlic minced
• 1/2 cup olive oil
• 1 medium zucchini sliced
• 1 medium red bell pepper sliced
• 1 medium eggplant cubed
• to taste salt and pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. 2 In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until the mixture is finely chopped.
3. 3 With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Adjust seasoning with salt and pepper to taste.
4. 4 Preheat a grill or grill pan over medium-high heat. Lightly coat the zucchini, red bell pepper, and eggplant with olive oil and season with salt and pepper.
5. 5 Grill the vegetables for 4-5 minutes per side, or until tender and grill marks appear. Remove from heat and let cool slightly.
6. 6 Cut the grilled vegetables into bite-sized pieces and toss them with the cooked pasta.
7. 7 Add the pesto to the pasta and vegetable mixture, stirring gently to combine and coat evenly.
8. 8 Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.