Penne Pasta with Grilled Vegetables and Walnut Pesto

$0.00 Cooking Fee
Serving Size: 7 ounces
Recipe adapted from:
Mayumi Tavalero
This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
  • To make the pesto, wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
  • Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook10
Total Time40 minutes
Recipe Serving Size10



  • 1 pound penne pasta cooked al-dente
  • 2 each zucchini sliced lengthwise, about 3/8 inch thick
  • 1 each yellow squash sliced lengthwise, about 3/8 inch thick
  • 4 each tomato whole
  • 1 pound asparagus trimmed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

For the food processor:

  • 1 cup fresh basil firmly packed
  • ¼ cup walnuts chopped
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt more or less to taste
  • 1/3 cup extra virgin olive oil

Mix in by hand:

  • ¼ cup parmesan cheese grated
  • 2 tablespoon pecorino Romano cheese grated

Cooking Tools Required

5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula
Reheating/Serving Instructions
Heat in the microwave on medium heat until heated through, or in a saute pan over medium heat.


Calories: 334kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 1515mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 678IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 1mg

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