Cosori Recipe

Roasted Vegetable Pasta With Basil-Walnut Pesto  

Pack your pasta with veggies roasted straight from the air fryer, drizzle it with a hearty basil-walnut pesto sauce, and you’ve just made a crowd pleaser.

Prep Time 15 minutes 

cook Time 20 minutes 

Servings 6

Curated by:Margaret

Fresh Ingredients

Scale:

YIELD 6 Serving

Pasta & Roasted Vegetables 

2 medium zucchinis, cut into 1-inch pieces 
2 cups eggplant, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
.5 red onion, cut into ½-inch-thick pieces

Olive oil spray 
.25 teaspoon kosher salt 
.25 teaspoon black pepper 
1 pound chickpea pasta (penne, cavatappi, or gemelli), cooked according to package directions

Basil-Walnut Pesto

.3 cup walnuts, toasted 
1 garlic clove, peeled and smashed 
2 cups fresh basil leaves 
.5 cup fresh Parmesan cheese, grated

2 tablespoons lemon juice
1 teaspoon lemon zest 
.25 teaspoon kosher salt 
.3 cup extra-virgin olive oil

Ingredient awareness is something to consider when it comes to overall health. Store-bought pesto often includes ‘natural flavors,’ which can be a bit confusing—they sometimes contain artificial or synthetic components. This recipe features a pesto sauce made in your kitchen, so you can feel confident about every ingredient!

Per Serving

Servings Made 6

Calories 337.10

Protein 12.98 g

Carbohydrates 33.44 g

Fat 19.18 g

Fiber 6.24 g

Saturated Fat 2.10 g

Cholesterol 0.00 mg

Sodium 173.97 mg

Step by Step

Let's cook

Place the crisper plate into the air fryer basket. 
Select the Air Fry function, adjust temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat. 
Place the zucchini, eggplant, bell pepper, and red onion onto the preheated crisper plate. Spray with olive oil spray and sprinkle with salt and pepper.  
Select the Roast function at 425°F, adjust time to 20 minutes, tap Shake, then tap Start/Pause. 
Shake vegetables halfway through cooking. The Shake Function will let you know when.
Remove vegetables when golden brown and tender. 
Place the walnuts and garlic clove in a food processor. Process until coarsely chopped. Add the basil, Parmesan cheese, lemon juice, lemon zest, and salt and process until incorporated and broken down. With the motor running, stream in the olive oil to emulsify. Taste and adjust seasonings as needed. 
Toss the cooked chickpea pasta, roasted vegetables, and pesto all together in a large bowl, then serve.