Roast Veg Pasta With Cheshire Pesto Recipes

ROASTED VEGETABLE PASTA

Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

ROAST VEG PASTA WITH CHESHIRE PESTO

Roast veg pasta with Cheshire pesto image

A beautifully fresh pasta dish with the taste of spring, perfect for warm evenings outside

Provided by Good Food team

Categories Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 15m

Number Of Ingredients 8

Ingredients

large bunch basil , leaves picked, keep the stalks
2 tbsp olive oil
2 garlic cloves
250g bundle asparagus , trimmed
250g pack cooked beetroot (not in vinegar)
400g pappardelle or your favourite long pasta
100g sharp Cheshire cheese , crumbled
2 tbsp pine nut , toasted

Steps:

Heat oven to 220C/fan 200C/gas 7. Put the basil stalks and most of the leaves into the bowl of a food processor. Add the oil and garlic plus a splash of water, then whizz to a rough paste. Put the asparagus at one end of a roasting tin and the beetroot at the other. Season well, then rub with about 1 tbsp of the basil mix. Roast for 7-10 mins until the asparagus starts to caramelise and is cooked, but still firm.
Meanwhile, boil the pasta according to pack instructions. Add half the cheese to the basil mix and whizz again to make a cheesy pesto. Season to taste. Drain the pasta, then toss with the pesto, remaining cheese, pine nuts and vegetables. Sprinkle with remaining basil leaves to serve.

Nutrition Facts : Calories 571 calories, Fat 84 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.55 milligram of sodium

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