Pesto is one of my all time favorite sauces. Green pesto is typically my go-to, but have you ever had red pesto? Sun-dried tomatoes, roasted bell peppers, basil, and pumpkin seeds make up this summertime sauce that is full of flavor and antioxidants. Perfect hot or cold and topped with zucchini, make this dish your next picnic pick. Not in the mood for pasta? Serve it over fish, chicken or vegetables - the options are yours.
Did you know that pumpkin seeds contain healthy fats, fiber, magnesium, and zinc? Sometimes referred to as peptitas, a small portion of pumpkin seeds can go a long way and are a great addition to this pesto, a salad, or simply as a snack. Magnesium is often an overlooked mineral, but it is key for controlling blood pressure, regulating blood sugar, and reducing the risk of heart disease. Zinc, which is also found in pumpkin seeds, is important for hormone balance in both men and women and plays an important role in the functionality of the reproduction system. Just more reason to load up on the pumpkin seeds or slip them into this sauce!
red pesto pasta salad with zucchini
Serves 6-8
8 oz your favorite pasta
2 medium zucchini, sliced into coins
2 tablespoons + ¼ cup olive oil, divided
Salt
½ cup sundried tomatoes, coarsely chopped
1 roasted red bell pepper, coarsely chopped
2 tablespoons roasted salted pumpkin seeds
1 tablespoon lemon juice
2 garlic cloves, peeled and roughly chopped
1 cup basil
1 cup parm, grated
Preheat oven to 375F. Toss the zucchini coins with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast zucchini on a sheet tray for 10-15 minutes, flipping halfway. Cook until golden. Set aside.
Cook the pasta al dente per the package instructions. Prior to draining, reserve 1 cup pasta water.
To make the pesto, combine the sundried tomatoes, roasted red peppers, pumpkin seeds, garlic, lemon juice, basil, parm, and ¼ teaspoon salt in a food processor. With the motor running, add ¼ cup oil and blend until smooth. Add more oil, if needed. Taste and adjust salt and acid. In a large bowl, whisk pesto together with ½ cup pasta water to help emulsify. Fold in warm pasta, top with zucchini and extra parm.
