*When I make homemade pesto, I add just enough olive oil to make a thick paste, and then thin it with pasta cooking water. This makes for a flavorful sauce that isn’t so oily, and the starch from the cooking water adds a hint of creaminess to the pesto. Tip: If you have leftovers, refrigerate some of the reserved cooking water in a jar or small container and add an extra drizzle when reheating the pasta to moisten and refresh the noodles.
A few more things… Feel free to use a variety of roasted vegetables in this dish. I often add roasted winter squash or sweet potatoes, even leftovers if I have them. Cauliflower, Brussels sprouts, and onions are lovely options as well. Simply roast on separate baking sheets to account for any discrepancies in roasting times.
You may certainly add a protein to this meal, like cooked chicken, shrimp, or white beans. I tend to use a protein-rich pasta, like Banza, and my family finds the meal to be very satisfying without the extra addition.