Pesto Pasta with Grilled Vegetables

Boil the Pasta Water

Fill the large pot with water and bring it to a rolling boil over high heat.

Toast the Pine Nuts

Place the pine nuts in the dry skillet over medium heat and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant, then transfer to a small bowl.

Preheat the Grill Pan

Place the grill pan on the stovetop over medium-high heat and let it preheat for 2 minutes.

Toss the zucchini rounds, red bell pepper strips, and yellow bell pepper strips in a large bowl with 1 tablespoon of olive oil, a pinch of salt, and black pepper.

Arrange the vegetables in a single layer on the hot grill pan.

Grill without moving for 3 to 4 minutes until grill marks form, then flip each piece.

Grill the other side for 2 to 3 minutes until tender and slightly charred, then transfer to a plate.

Grill the Cherry Tomatoes

Add the halved cherry tomatoes to the grill pan cut-side down and grill for 2 minutes until lightly blistered, then transfer to the plate with the other vegetables.

Cook the Pasta

Once the water is boiling, add a generous pinch of salt to the pot.

Add the pasta and cook according to package directions until al dente, about 9 to 11 minutes.

Before draining, scoop out 1/4 cup of pasta water and set it aside.

Drain the pasta in the colander.

Make the Pesto

Add the basil leaves, toasted pine nuts, and garlic cloves to the food processor.

Pulse 8 to 10 times until the mixture is coarsely chopped.

With the food processor running, slowly drizzle in the 1/3 cup of extra virgin olive oil through the feed tube.

Add the grated Parmesan, lemon juice, 1/2 teaspoon salt, and red pepper flakes.

Pulse until smooth and well combined, scraping down the sides once if needed.

Combine Pasta and Pesto

Return the drained pasta to the large pot over low heat.

Add the pesto to the pasta and toss well to coat every piece.

Drizzle in the reserved pasta water one tablespoon at a time, tossing until the sauce reaches a silky, creamy consistency.

Finish and Serve

Divide the pesto pasta among four bowls and top with the grilled vegetables.

Drizzle each bowl with the remaining 1 tablespoon of olive oil and sprinkle with extra Parmesan before serving.