Done in under 30 minutes with just 15 minutes of active prepping & cooking this is a veggie & flavor packed pasta that's easy to make with homemade or store bought pesto. Perfect for lunch or dinner, and great heated up the next day.
Place all ingredients except oil from sun-dried tomatoes in a food processor, and mix well. Add the oil and mix again. Taste test, adjust seasoning if needed, and set aside for now.
Red Pesto Pasta with Roasted Veggies
Set the oven for 475°F (250°C). Bring out a sheet pan and pour in the olive oil. Spread out the chopped eggplant and zucchini, season with salt and pepper and mix well. Roast in the middle of the oven for 15 minutes, mixing once halfway.
Cook the pasta in heavily salted water until al dente. Drain but keep about 1.5 dl / ⅔ cups of pasta water in the pot.
Add the pesto to the pasta and pasta water and mix well until creamy. Follow with the roasted zucchini and eggplant, cherry tomatoes and black olives. Mix well, taste test and adjust seasoning if needed, and serve.
Pasta - I like fusilli because I like how the sauce clings to it, but you can use your favorite type of pasta