Parsley-Rosemary Pesto
Ingredients
- 1 cup packed Italian parsley
- 1/3 cup packed fresh rosemary, stems removed
- 3 cloves garlic
- 1/2 cup walnuts
- 1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
- 1/3 cup olive oil
- Salt
Preparation
- Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, slowly add oil in steady stream until well combined. Add salt as desired.
Roasted Vegetables with Rotini and Parsley-Rosemary Pesto
Ingredients
- 2 tablespoons, plus 2 teaspoons olive oil, divided
- 8 cups vegetables
- 1 teaspoon salt
- Coarsely ground black pepper
- 8 large cloves garlic
- 1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal
- 1 box Dreamfields Rotini
- Parsley-Rosemary Pesto
Preparation
- Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
- Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single layer in baking pan. Remove broccoli and cauliflower, if using, and reserve. Roast in oven at 425°F for 15 minutes.
- Stir vegetables. Add sausage and reserved broccoli and cauliflower. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
- Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
- Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.
1/8 of recipe
Calories: 520 Total Fat: 27g Cholesterol: 56mg Protien: 26g Carbohydrates: 21g Sodium: 798mg
Serves
About 2/3 cup
Source
Dreamfields Pasta
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