Pasta with Pesto and Roasted Vegetables

Pasta with Pesto and Roasted Vegetables has long been a family favorite. The Seattle Times published the recipe years ago and reported that the idea came from The Pink Door restaurant in Seattle.

I have never made homemade pesto; the recipe would undoubtedly be infinitely better if I did. I use Cibo Naturals Classic Basil Pesto; it’s quite good and makes this recipe “quick and easy”.

I used Russian Banana Fingerling potatoes last night, but you can use any small new potato. I cut each potato into 2 or 3 pieces. (You can also use larger red or Yukon Gold potatoes; just cut them in small pieces.)

Pasta with Pesto and Roasted Vegetables

(printable recipe)

(Serves 4)

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10 oz. small new potatoes, cut in small pieces

¼ pound green beans cut in 1-inch pieces

2 tablespoons olive oil

Salt

Pepper

8 oz. (about 3 cups)  pasta (I chose farfalle)

½ cup pesto

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1. Heat the oven to 400˚.

2. Put the potatoes and olive oil in a baking dish and toss to coat the potatoes well. Sprinkle with salt and pepper and roast for 15 minutes.

3. Add the green beans to the potatoes. Stir them all together and roast for about 20 minutes more.

4.  About 10 minutes before the potatoes and beans are done, cook the pasta.

5. Combine the roasted vegetables, pasta and pesto. Add salt and pepper to taste.