Roasted Root Vegetable Fusilli with Jalapeno Pesto

 

PASTA ME CRAZY!

I am obsessed with my pesto and add it to everything!

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Ingredients  

  • 2 cup fusilli pasta, cooked
  • 2 beets, roasted and diced
  • 1/2 broccoli crown, roasted and chopped
  • 1/2 cauliflower head, roasted and chopped
  • 1/2 roasted eggplant, diced
  • 2 large TBSP of pesto (try making my jalapeno parsley pesto)
  • 1 cup roasted radishes, halved

Instructions

  1.  Start off my lining a baking sheet with parchment paper
  2.  Roast your vegetables until golden brown
  3. Chop and dice your veggies
  4. When veggies are roasting, start cooking your fusilli pasta
  5. In mixing bowl, add hot cooked pasta, diced vegetables and pesto.
  6. Mix until vegetables and pasta are coated in the pesto
  7. Et Voilà!

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2 thoughts on “Roasted Root Vegetable Fusilli with Jalapeno Pesto

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