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