Roasted Spring Vegetables with Arugula Pesto

Ingredients

  • ¼ teaspoon(s) salt
  • ¼ cup(s) extra-virgin olive oil
  • ¼ cup(s) toasted pine nuts (see Tips & Techniques)
  • ½ cup(s) finely shredded Asiago cheese
  • 5 cup(s) baby arugula
  • 1 clove(s) garlic, peeled
  • ½ cup(s) baby arugula for garnish
  • + 5 more ingredients
    • ½ teaspoon(s) salt
    • 1 bunch(es) asparagus, trimmed and cut into thirds
    • 4 cup(s) peeled baby carrots
    • 5 teaspoon(s) extra-virgin olive oil, divided
    • 4 cup(s) baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

1. To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425°F. 2. Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes. 3. Meanwhile, toss carrots with 2 teaspoons oil in the bowl ...

View full recipe at SpringPad

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