Italian Pesto Pasta with Grilled Vegetables

Ingredients

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

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   Grill the vegetables for 4-5 minutes per side, or until tender and grill marks appear. Remove from heat and let cool slightly.
6. 06
   Cut the grilled vegetables into bite-sized pieces and toss them with the cooked pasta.
7. 07
   Add the pesto to the pasta and vegetable mixture, stirring gently to combine and coat evenly.
8. 08
   Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.