Pesto Pasta with Roasted Asparagus, String Beans, and Cherry Tomatoes

edIMG 1288 Pesto Pasta with Roasted Asparagus, String Beans, and Cherry TomatoesedIMG 1307 Pesto Pasta with Roasted Asparagus, String Beans, and Cherry Tomatoes

Pesto Pasta with Roasted Asparagus, String Beans, and Cherry Tomatoes
Serves 8
Ingredients
1 lb cheese ravioli or tortellini
1 bunch asparagus, cut into 2-inch pieces
8 oz string beans, cut into 2-inch pieces
2 pints cherry tomatoes, halved
2 tbsp olive oil
1 tbsp Italian seasoning
1/2 cup pesto
1/4 cup parmesan cheese
salt and black pepper, to taste
Instructions
Heat oven to 450.  Bring a large pot of salted water to a boil.  Cook the ravioli according to package directions.
While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, tuscany seasoning, salt and black pepper.  Spread out onto one or two parchment paper-lined baking sheets.  Roast for 15-20 minutes or until tender and starting to brown/shrivel.
Toss the pasta with the veggies, olives, pesto, and parmesan cheese.  Season with salt and black pepper to taste.

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