Roasted Spring Vegetables With Arugula Pesto

More from this source
Eating Well
Nutrition per serving    (USDA % daily values)
CAL
213
FAT
46%
CHOL
2%
SOD
24%

Comments

Add a comment

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

You might also like

Kale Chips
Pamela Salzman
Crab And Avocado Sandwiches With Mango
Cat Cora
Kale + Brussels Sprout Soba Noodles
Sprouted Kitchen
Baked Artichoke Dip Recipe
101 Cookbooks
Avocado With Bell Pepper And Tomatoes
Whole Living
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Mustard Roasted New Potatoes
Joy The Baker
Pan Roasted Baby Artichokes
Framed Cooks
Lemon Chicken With Artichokes
Framed Cooks
Salsa Verde With Avocado
The Year In Food