Easy Fresh Basil Pesto Sauce with Fusilli and Roasted Vegetables
1 pound fusilli (rotini) pasta or another favorite bite size pasta (penne, bow ties, whatever you have on hand)
Fresh Basil Pesto Sauce
1 cup densley packed fresh basil
1/2 cup heavy cream
1 cup olive oil
1/2 cup fresh grated parmesan
1 clove fresh garlic
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Blend all ingredients well in a blender and set aside to pour on pasta.
Other Ingredients
1 pound fusilli (rotini) pasta or another favorite bite size pasta (penne, bow ties, whatever you have on hand)
4 cups roasted vegetables of choice (I like to do a mixture of broccoli, zucchini, yellow squash, bell pepper and onion but I’ll use whatever I have on hand, even just 2 vegetables is
Extra virgin olive oil
Sea salt and cracked pepper
1/2 cup sliced cherry tomatoes
1/2 cup parmesan cheese (for garnish)
1/2 cup fresh chopped basil (for garnish)
Directions
Preheat the oven to 400
Prep the vegetables (chop into even size pieces)
Heat the water for the pasta and while you are waiting for the water to boil make the sauce.
To make the sauce combine all ingredients in a blender and set aside.
Roast the vegetables (see instructions bellow)
Toss the sauce, pasta and roasted vegetables together. Taste, add more salt and pepper if needed. Top with fresh parmesan and fresh basil.
For the Vegetables
Place vegetables on a sheet pan in single layer (you may need two sheet pans if you do the full amount of vegetables) with olive oil, salt and pepper. Roast vegetables in 400 degree oven until al dente. Toss cherry tomatoes into hot roasted vegetables as soon as they come out of the oven.
