Roasted Veggie Pesto Pasta
This spring pasta is to die for! Super fresh flavours, and full of veggies, it’s easy to make for a quick and super tasty weeknight dinner.
- 1 box organic chickpea penne pasta
- 2/3 cup pesto**
- 2 cups small broccoli florets
- 1 red bell pepper sliced
- 1 small bunch asparagus ends trimmed
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- salt and pepper
Preheat oven to 400 degrees.
Cook pasta according to the directions on the package.
Arrange all of the vegetables on a large baking sheet, and toss in the olive oil, salt and pepper. Bake for 15-16 minutes, turning them after 10 minutes. Remove from the oven and set aside. Once the asparagus has cooled slightly, cut the stalks into bite-sized pieces.
Heat a skillet on the stove on medium heat. Add the pesto and cook for 1 minute. Add in the noodles and roasted vegetables, and toss. Cook for 2-3 minutes until everything is heated up.
Serve with fresh basil and parmesan cheese!
You can either use store-bought pesto, or homemade. I have a great homemade vegan pesto that would be perfect in this dish, and it’s very easy to make!