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pestopasta

RECIPE

INGREDIENTS:

  • 1 lb Shell Pasta (or you can use Tortellini or Ravioli)
  • 1 bunch Asparagus, cut into 2-inch pieces
  • 8 oz Green Beans, cut into 2-inch pieces
  • 2 pints cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp Tuscany seasoning (or other Italian blend)
  • 8 oz black olives
  • 1/2 cup pesto
  • 1/4 cup Parmesan cheese
  • salt and pepper

DIRECTIONS:

  • Heat oven to 450.  Bring a large pot of salted water to a boil.  Cook the pasta according to package directions.
  • While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, Tuscany seasoning, salt and black pepper.  Spread out onto one or two parchment paper-lined baking sheets.  Roast for 15-20 minutes or until tender and starting to brown/shrivel.
  • Toss the pasta with the veggies, olives, pesto, and parmesan cheese.  Season with salt and black pepper to taste. Enjoy! This is a personal fave of mine!
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