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Rotelle With Fennel Pesto And Roasted Vegetables
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Goodbye Winter, Hello Spring
This dish has the earthy flavor of winter roots and the fresh taste of spring: just the right touch for this time of year. And when it's warm enough to eat outside, this is a festive picnic dish as well. Heat the oven to 425º. Put the asparagus and scallions in a roasting pan and toss them with the 2 Tbsp of olive oil and with salt to taste. Roast for fifteen minutes, tossing once half way through. Remove the touch top, bottom and core of the fennel, reserving the greens. Toss fennel and greens into your food processor and process until very fine. But in the rest of the olive oil, the pinenuts, the parmesan and the lime juice, and process until the sauce is smooth and shiny. Cook the rotelle in salted water until done to your liking and drain them lightly. Toss pasta, sauce and roasted vegetables together. Place in a serving dish, top with halved cherry tomatoes and serve. |
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