Grilled Vegetable Bowtie Pasta with Cilantro-Pepita Pesto

bowtie pasta, grilled mushrooms, peppers, squash + onions, cilantro-pumpkin seed pesto

1709 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 539 | Category: Pescatarian, Vegetarian | Allergens: Contains Wheat (Pasta) + Milk (Parmesan). May contain Egg. | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron


  • - Colander
  • - Food Processor
  • - Grillpan
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Small Skillet
  • - Tongs

What You Need:

  • - Aluminum Foil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Bowtie Pasta
  • - Cilantro
  • - Ground Coriander
  • - Lime Juice
  • - Minced Garlic
  • - Pepitas
  • - Red Bell Peppers
  • - shredded Parmesan
  • - Sliced Crimini Mushrooms
  • - Zucchini, Yellow Squash and Red Onion Kabobs

Wine Pairings by @grapefriend

Sauvignon Blanc is always a great match with veggies and pesto, so doubly good with this recipe.

Beer Pairings

With its refreshing, slightly tart flavor and subtle citrus aroma, a light lager complements garlic, cilantro, and lime and adds depth to light pasta dishes.

TK Table Talk:

What was the last song you listened to?

What To Do:

Grilled Vegetable Bowtie Pasta with Cilantro-Pepita Pesto - Step 1

1. Cook Pasta: In a medium saucepan over medium-high heat, add water and 2 teaspoons salt. Bring to a boil. Stir in pasta and boil, stirring occasionally, until al dente (about 8 minutes). Drain pasta. Set aside to keep warm.

Grilled Vegetable Bowtie Pasta with Cilantro-Pepita Pesto - Step 2

2. Toast Pepitas: In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the pepitas and cook 1 minute or until lightly browned, stirring occasionally.

Grilled Vegetable Bowtie Pasta with Cilantro-Pepita Pesto - Step 3

3. Make Pesto: Pulse the toasted pepitas, cilantro, Parmesan, coriander and garlic in the bowl of a food processor. With the motor running, slowly add ONLY 1 tablespoon lime juice, ¼ cup olive oil and ¼ cup water, blending until smooth. Season with salt and pepper to taste. Set aside 3 tablespoons pesto.

4. Prep Vegetables: Combine mushrooms, bell pepper, zucchini, yellow squash and red onion with 1 tablespoon olive oil, ¼ teaspoon each salt and pepper and reserved 3 tablespoons pesto. (Use the provided skewers for Bloody Mary toppings or to toast marshmallows on your stovetop.)

Grilled Vegetable Bowtie Pasta with Cilantro-Pepita Pesto - Step 4

5. Grill Vegetables: Heat an oiled grill pan to medium-high heat. Place the vegetables on top and grill vegetables 3 minutes on each side. Remove all the vegetables from the grill and add to the pasta.

To Serve: Pour the remaining pesto over the pasta and vegetables and toss to coat.

Pro Tip:

Using an outdoor grill instead of a grill pan? Prevent the vegetables from falling through the grates by creating a grill basket with aluminum foil that has been coated with cooking spray.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.