Pasta with Parsley Pesto and Summer Squashes

This flavorful dish of pasta with parsley pesto is a great way to use up a bunch of this abundant herb. With the zucchini and yellow summer squash, this summer squash pasta recipe becomes a lively, naturally vegan main dish that can be served warm or at room temperature. You can grab the easy parsley pesto recipe for other uses, too.

Briny olives and toasted pine nuts or walnuts add a rich flavor to this delectable pasta vegetable recipe that’s easy enough for weeknight meals and special enough for company or to share at potlucks.

Parsley is an easy herb to love, packed with vitamins, and it makes a milder pesto than the traditional one made with basil. And though this dish has summer written all over it, there’s no reason you can’t enjoy it any time of year.

The parsley pesto recipe — for other uses

If you want to make the parsley pesto portion of this recipe, just gather these five ingredients and go for it! It’s especially good on potato and grain salads, or served as a dip for fresh Italian bread.

• 1 packed cup parsley leaves
• 1 to 2 scallions, chopped
• 1/4 cup toasted pine nuts or 1/3 cup chopped walnuts
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• Pinch of salt
• Freshly ground pepper, as desired

Combine the pesto ingredients in a food processor, and process until the mixture is coarsely and evenly pureed. Add a small amount of water if the mixture needs more moisture to process. Transfer to a small container. Tightly covered, this will keep in the refrigerator for 3 to 4 days.

What to serve with pasta with parsley pesto

This is nearly a one-dish meal by itself, but if you’d like to add something to it, my suggestion would be a protein booster. Consider any of these:

• Pan-Roasted Chickpeas, 3 Ways
• Sweet and Savory Tempeh Strips
• Super-Quick Two-Bean Salad

Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 4 to 6

Pasta with Parsley Pesto and Summer Squashes

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You’ll appreciate this flavorful dish of pasta with parsley pesto if you’re looking for a great way to use up a bunch of parsley lingering in the fridge.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Parsley Pesto

• 1 packed cup parsley leaves
• 1 to 2 scallions, thinly sliced
• 1/4 cup toasted pine nuts or 1/3 cup chopped walnuts
• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil

The rest

• 8 ounces pasta, any short chunky shape (try rotelle, gemelli, or bowties)
• 1 medium-small zucchini, cut in half lengthwise and thinly sliced
• 1 medium-small yellow summer squash, cut to match zucchini
• 1 medium red bell pepper, diced
• 1/2 cup pitted, chopped cured black olives (like Kalamata)
• Salt and freshly ground pepper to taste
• Extra toasted pine nuts or chopped walnuts for topping, optional

Instructions

1. Combine the pesto ingredients in a food processor, and process
   until the mixture is coarsely and evenly pureed. Add a small amount of water if the mixture needs more moisture to process. Set aside.
2. Cook the pasta according to package directions. When the pasta is
   nearly done, plunge the squashes into the simmering water and continue to cook until the pasta is al dente. Drain and transfer to a large serving bowl (a wide shallow pasta bowl is ideal).
3. Transfer the pesto to the serving bowl and toss together with the pasta and squashes. Add the rest of the ingredients except the extra nuts and toss again.
4. If using, scatter some nuts over the top of the dish. Serve warm or
   at room temperature.

If you like the pasta and with summer squashes, you might also enjoy …

Budget-Friendly Vegan Pasta Primavera

Another dish combining zucchini and summer squash …

Roasted Zucchini and Summer Squash

See more delicious vegan pasta & noodle recipes.