Sun-Dried Tomato Pesto Pasta with Roasted Vegetables

Preheat the oven to 220°C. Whisk together the olive oil and balsamic vinegar. On a large rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle over the oil mixture, sprinkle with salt and pepper, and toss with your hands until evenly coated.

Arrange the vegetables in a single layer. Bake for 30 to 40 minutes, tossing halfway, until cooked through and golden.

Bring a large pot of salted water to the boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about 1 cup of pasta cooking water, then transfer the cooked pasta to a large serving bowl.

Toast the slivered almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes.

4 min

In the bowl of a food processor, combine the sun-dried tomatoes and their oil, basil, toasted almonds, garlic, lemon juice, salt and a pinch of red pepper flakes. Blend, scraping down the sides, until roughly uniform. Drizzle in the olive oil while running the machine and blend to a relatively smooth, pesto-like consistency. Stir in Parmesan now if using, then taste and adjust salt and pepper.

Pour the pesto into the warm pasta and drizzle in about ¼ cup of the reserved cooking water. Toss to combine, adding more splashes of water to thin as needed. Toss in the roasted vegetables, sprinkle with chopped fresh basil and serve.