The Lovell Table

This summery pasta features a beautiful array of roasted vegetables and a homemade pesto with fresh basil. The perfect ode to summer and the perfect reason to open a bottle of wine for dinner tonight.

Ingredients

• 1/4 cup pine nuts plus more to top
• 1/4 cup walnuts
• Juice of 2 lemons
• 3 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• 2 cups basil
• 1/2 cup olive oil
• 1/4 cup shredded parmesan cheese plus more for topping
• 2 pints halved cherry or grape tomatoes
• 2 sliced shallots
• 1 jar of quartered artichoke hearts (14 oz.)
• 1 box pasta of your choice

Method

1. Heat oven to 425 degrees
2. Bring a large pot of water to a boil
3. Place a pan on medium heat on the stove and lightly toast the pine nuts and walnuts until the pine nuts just start to brown
4. Make the pesto- in a blender combine the nuts, lemon juice, 1 teaspoon of the garlic, salt and pepper, blend until combined and then add in the basil and 1/4 cup olive oil and blend, finally add the parmesan and blend until smooth
5. Line a sheet pan with aluminum foil and coat with 1/4 cup olive oil
6. On the pan toss the artichokes, shallots, tomatoes, oregano, red pepper flakes, and remaining two teaspoons of garlic
7. Bake for 20 minutes in the oven or until the tomatoes burst
8. Meanwhile cook the pasta according to the directions on the box reserving up to 1 cup of pasta cooking water when you drain
9. Once drained return the pasta to the pot or a serving bowl and combine with the pesto adding pasta water to thin out the pesto if needed
10. Toss with the roasted vegetables and serve with parmesan, basil, and pine nuts as garnishes

Watch me make the dish on Instagram