Pasta with Pesto and Grilled Vegetables
|
What you need: 8 oz penne or cellentani pasta about ½ cup parsley pesto small bunch asparagus 1 medium zucchini 1 cup frozen green peas 1 red onion Balsamic Glaze: 2 cups good quality balsamic vinegar 1/2 cup brown sugar (optional) |
Method:
Preheat oven to 400 F.
Make glaze by adding balsamic vinegar and brown sugar to small saucepan and simmer on low until the vinegar thickens and is reduced to about ½ cup. Remove from heat.
Slice zucchini into circles, peel and slice red onion lengthwise into strips, cut asparagus into 2-inch pieces. Place zucchini, red onion, and asparagus in a bowl, pour glaze over vegetables and stir until vegetables are covered completely. Place vegetables on baking sheet. Bake for about 15 minutes or until vegetables have softened.
While vegetables are roasting make a batch of parsley pesto.
Place green peas in saucepan with water and heat until the peas are defrosted but barely warm. Remove from water.
Cook pasta according to instructions.
This dish is good warm or cold. For a warm dish place drained pasta and vegetables in a serving bowl, add desired amount of pesto to bowl, stir to coat and serve with parmesan cheese. For a cold dish, let the pasta and vegetables cool before mixing together with pesto.
Preheat oven to 400 F.
Make glaze by adding balsamic vinegar and brown sugar to small saucepan and simmer on low until the vinegar thickens and is reduced to about ½ cup. Remove from heat.
Slice zucchini into circles, peel and slice red onion lengthwise into strips, cut asparagus into 2-inch pieces. Place zucchini, red onion, and asparagus in a bowl, pour glaze over vegetables and stir until vegetables are covered completely. Place vegetables on baking sheet. Bake for about 15 minutes or until vegetables have softened.
While vegetables are roasting make a batch of parsley pesto.
Place green peas in saucepan with water and heat until the peas are defrosted but barely warm. Remove from water.
Cook pasta according to instructions.
This dish is good warm or cold. For a warm dish place drained pasta and vegetables in a serving bowl, add desired amount of pesto to bowl, stir to coat and serve with parmesan cheese. For a cold dish, let the pasta and vegetables cool before mixing together with pesto.