Roasted Spring Vegetables with Arugula Pesto
Recipe courtesy of the Chefanies
INGREDIENTS
4 cups red new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
4 cups baby carrots
1 bunch of asparagus, trimmed and cut into thirds
5 tsp. extra virgin olive oil, divided
For the Pesto:
1/2 tsp. salt
1/2 cup baby arugula for garnish
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago or Parmesan cheese
1/4 cup toasted pine nuts
1/4 cup extra-virgin olive oil
1/4 tsp. salt
PREPARATION
Position two oven racks on upper third and lower third of oven and preheat to 425 degrees.
Toss potatoes with 2 teaspoons of oil and spread on a baking sheet. Roast in lower third of oven for 5 minutes.
Toss carrots with 2 teaspoons of oil and spread on another baking sheet and roast in top third of oven for 15 minutes after the first 5 minutes that the potatoes have been roasting.
Toss asparagus with remaining one teaspoon of oil, add to the baking sheet with the potatoes and continue roasting all veggies for 8-10 more minutes until asparagus is tender.
To make the pesto: Mince garlic in food processor. Stop and add arugula, cheese, pine nuts, 1/4 oil and 1/4 teaspoon salt and pulse until combined.
Toss the roasted veggies with 1/3 cup of pesto and 1/2 teaspoon salt in a large bowl and serve.
The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to thechefanies.com for more!
