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Roasted Vegetable Pesto Penne

Prep Time
15 minutes
Total Time
30 minutes
Skill Level
Easy

Ingredients

  • 1 (10 ounces) package Mann’s Organic Broccoli & Carrots
  • 4 ounces cherry tomatoes
  • ½ tablespoon extra virgin olive oil
  • ⅛ teaspoon sea salt
  • 2 servings cooked quinoa-based pasta
  • Parmesan cheese for garnish

Pesto

  • 2 cups basil leaves, fresh, packed
  • 3 garlic cloves, roasted
  • ¼ cup chopped walnuts
  • ⅔ cup extra virgin olive oil, divided
  • sea salt and fresh ground black pepper to taste

The Method

Preheat your oven to 375° F. Add Mann’s Organic Broccoli & Carrots, tomatoes, and oil to a mixing bowl and toss until evenly coated. Spread on a lined baking sheet, sprinkle with salt, and roast on the center rack for 20 minutes.

While the vegetables are roasting, prepare the pesto by combining basil, garlic, and walnuts to a food processor and pulse until coarsely chopped. Add half of the oil and process until completely smooth. Add remaining oil and pulse until combined.

In a mixing bowl, combine pasta, roasted vegetables, and desired amount of pesto.

Garnish with Parmesan cheese and serve.

Tip: Store any remaining pesto refrigerated in an airtight container with a thin layer of oil covering the top surface.

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