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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