Roasted Vegetables With Rotini & Rosemary Pesto
From Madeline_at_Dreamfields 8 years agoIngredients
- 1 box Dreamfields Rotini shopping list
- 2 tablespoons plus shopping list
- 2 teaspoons olive oil shopping list
- 8 cups vegetables (see note) shopping list
- 8 large cloves garlic shopping list
- 1 teaspoon salt shopping list
- Coarsely ground black pepper shopping list
- 1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal Parsley-Rosemary Pesto shopping list
- Parsley-Rosemary Pesto: shopping list
- 1 cup packed Italian parsley shopping list
- 1/3 cup packed fresh rosemary, stems removed shopping list
- 3 cloves garlic shopping list
- 1/2 cup walnuts shopping list
- 1 ounce chunk Parmesan cheese (about 1/4 cup shredded) shopping list
- 1/3 cup olive oil shopping list
- Salt shopping list
How to make it
- 1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
- 2. Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425°F oven 15 minutes.
- 3. Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
- 4. Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
- Parsley-Rosemary Pesto:
- Prep Time: 15 minutes
- Directions:
- Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.
People Who Like This Dish 3
- clbacon Birmingham, AL
- NPMarie Magalia, CA
- NadineM Mississauga, Canada
- Madeline_at_Dreamfields Nowhere, Us
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