Pasta Zucchini Pesto dengan Tomat Panggang & Buncis

Instructions

1. Before preheating, arrange your oven racks so that two baking sheets will fit in the oven. Then preheat the oven to 425 degrees F (218 C) and line two baking sheets with parchment paper.
2. Add sliced zucchini to one baking sheet, then add the onion, tomatoes, and chickpeas to the other, keeping the chickpeas on one side of the sheet. Add 2 Tbsp (30 ml) of oil to each baking sheet, then add 1/4 tsp salt and 1/4 tsp red pepper flakes to each baking sheet (amounts as original recipe is written — if adjusting the default number of servings, add half of the total measurements to each baking sheet). Toss until everything’s evenly coated, ensuring you keep the chickpeas separated. Spread the zucchini out so it’s overlapping as little as possible.
3. Roast for 20-30 minutes, until the veggies are very tender, the tomatoes are bursting open, and the chickpeas are golden brown and beginning to crisp.
4. While the veggies roast, bring a large pot of salted water to a boil and cook pasta according to package instructions. While the water boils, prepare the pesto (if using homemade).
5. After cooking and draining the pasta, return it to the pot and add the pesto. Stir well and add more pesto to taste. Then add the roasted veggies and mix once more. Serve, topped with vegan parmesan and fresh basil, if desired. Enjoy!
6. Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly. Reheat in the microwave or briefly in a saucepan on the stovetop, adding a little water as needed.