Lemon Ginger Pesto with Grilled Vegetables and Tagl

Name: Lemon Ginger Pesto with Grilled Vegetables and Tagliatelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dried Pasta; 4 cloves Garlic; 1 piece (0.8 Inch Size) Fresh Ginger; 3 Tablespoons Olive Oil; 3- 1/2 Tablespoons Pine Nuts; 2- 1/2 cups Fresh Basil Leaves; 1/2 cups Grated Parmesan; 1- 1/2 Tablespoon Honey; 2- 1/2 Tablespoons Lemon Juice; 10 Cherry Tomatoes; 8 ounces, weight Canned Grilled Mixed Vegetables In Brine (Eggplant, Zucchini And Red Pepper); Salt And Pepper, to taste

Servings: persons

1 pound Dried Pasta
4 cloves Garlic
1 piece (0.8 Inch Size) Fresh Ginger
3 Tablespoons Olive Oil
3- 1/2 Tablespoons Pine Nuts
2- 1/2 cups Fresh Basil Leaves
1/2 cups Grated Parmesan
1- 1/2 Tablespoon Honey
2- 1/2 Tablespoons Lemon Juice
10 Cherry Tomatoes
8 ounces, weight Canned Grilled Mixed Vegetables In Brine (Eggplant, Zucchini And Red Pepper)
Salt And Pepper, to taste

1
Prepare the pasta following the instructions on the package.
2
When done, drain and set aside.
3
Peel and chop the ginger and garlic.
4
In a skillet over medium heat, cook the garlic and ginger in 2 tablespoons of the olive oil until crispy and golden.
5
Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until slightly golden in spots, about 1 minute.
6
With a food blender mix the ginger, garlic, basil, pine nuts and Parmesan until you have a paste-like consistency.
7
Pour in the honey and the remaining (1 tablespoon) of olive oil.
8
Squeeze in the lemon juice.
9
Process until pureed.
10
Season with salt and pepper to taste.
11
In a large bowl mix the tagliatelle with the pesto.
12
Cut the cherry tomatoes in half and mix with the pasta and pesto.
13
Drain and add the grilled vegetables (if the vegetables are large, dice them in 1 inch pieces).
14
I use canned grilled vegetables that were marinated in oil when making this dish.
15
Serve with some grated Parmesan.

1250

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Dried Pasta, 4 cloves Garlic, 1 piece (0.8 Inch Size) Fresh Ginger, 3 Tablespoons Olive Oil, and more.

Yes, Lemon Ginger Pesto with Grilled Vegetables and Tagliatelle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Ginger Pesto with Grilled Vegetables and Tagliatelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions