Grilled Peach and Vegetable Pesto Pasta
This Grilled Peach and Vegetable Pesto Pasta is a celebration of summer grilling season! If you already have your pesto made (or use a store bought jar), all this takes is cooking the pasta, slicing eggplant and peaches, and grilling the vegetables for about 5-10 minutes. Spend time enjoying being outside with friends and family this summer!
Servings: 4 people
Calories: 369kcal
Ingredients
- 65 grams pesto
- 1 box Chickapea Pasta Spirals
- 450 grams asparagus
- 2 peaches large, sliced
- 1 eggplant small, sliced
- 1 cup cherry tomatoes
- olive oil to brush on vegetables
- sea salt and pepper, to taste
- parmesan cheese, chilli flakes, pistachios and pine nuts, to garnish (optional)
US Customary - Metric
Instructions
- Cook pasta to al dente. Drain and rinse.
- In a bowl, mix pasta with pesto.
- Heat BBQ on high. It's important to get the grill really hot prior to grilling fruit like peaches to prevent overcooking and making them mushy.
- Drizzle olive oil over veggies and peaches, and lightly season with salt and pepper.
- Grill peaches and veggies until lightly charred on the outside and heated through. This will only take 3-7 minutes.
- On a platter, layer pasta with grilled veggies and peaches, and garnish with extra parmesan, pistachios, pine nuts, chili flakes or chopped basil and lemons.
Video
Nutrition
Calories: 369kcal | Carbohydrates: 21g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 160mg | Potassium: 713mg | Fiber: 15g | Sugar: 13g | Vitamin A: 1630IU | Vitamin C: 22.3mg | Calcium: 72mg | Iron: 3.2mg