Roasted Spring Vegetables With Arugula Pesto

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Eating Well
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Roasted Vegetables

1/2 teaspoon salt

1 bunch asparagus, trimmed and cut into thirds

1/2 cup baby arugula for garnish Arugula Pesto

1/4 cup toasted pine nuts (see Tip)

1/4 teaspoon salt

1/2 cup finely shredded Asiago cheese

4 cups peeled baby carrots

4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size

1 clove garlic, peeled

5 teaspoons extra-virgin olive oil, divided

5 cups baby arugula

1/4 cup extra-virgin olive oil

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