Salt and ground black pepper
1 pound pasta
For the vegetables:
1 large red bell pepper, halved and seeded
1 poblano pepper, halved and seeded
2 ears sweet corn, shucked
1 zucchini, halved lengthwise
1/2 small bunch asparagus, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
For the pesto:
2 cups frozen or fresh (hulled) peas
1/4 cup fresh mint leaves
1 clove garlic, grated
1/4 cup grated Parmigiano-Reggiano, plus more to garnish
1/3 cup walnuts, toasted, coarsely chopped
Zest and juice of 1 lemon
3 tablespoons olive oil
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