Vegetable Pesto Pasta Food

VEGETABLE PESTO PASTA

Steps:

• Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
• Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
• Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
• Toss the pasta with the pesto-vegetable mixture and serve.

ROASTED VEGETABLE PASTA

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.

SUMMER VEGETABLE PESTO PASTA

Steps:

• Boil the water in a kettle or on stovetop, and soak the cashews in the boiling water for maximum of half an hour. [Soaking the cashews breaks down phytic acid and allows for proper digestion. It also neutralizes enzyme inhibitors, making digestion a whole lot easier.).
• Pour some of the water into a large saucepan and place the zucchini noodles in the water for about 2 minutes.
• Drain the noodles and place on a baking tray lined with parchment paper. [This helps to drain excess water].
• Sauté the mushrooms in a little olive oil for about 4 minutes (must not exceed medium heat).
• Remove the cashews from the water and drain. Keep the sack water to one side.
• Place the cashews in a blender (or food processor) with 1 cup of the soak water. Add in the lemon juice, nutmeg, basil, salt, pepper and garlic. gently pulse until everything is well combined and smooth.
• Serve sauce over the pasta. Bon appetite!

ROASTED VEGGIE PESTO PASTA SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
• Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
• Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.

PESTO VEGETABLES

Steps:

• Cook and drain vegetables as directed on package.
• Toss vegetables and pesto. Sprinkle with cheese.