Roasted Fall Vegetable Superfood Pesto Pasta
When I cook pasta at home, I want to make it count. Only high quality noodles, toppings and sauce full of delicious flavors and textures, and obviously we’re going to need plenty of cheese.
I don’t normally like to buy ready-made stuff (cheating!), but pasta is an exception – I’m not trying to make from-scratch noodles at home on a regular basis, ain’t got time for that life. Three Bridges recently sent us a package of fresh pasta to sample, and I was intrigued because they’re a convenience brand BUT also focused on health, quality, freshness AND eco-friendly food products, right up my alley. I couldn’t resist whipping up a spectacular carb-filled celebration of my favorite seasonal vegetables.
Roasted Fall Vegetable Superfood Pesto Pasta
1 large sweet potato, diced and roasted in the oven at 425° for 15 minutes
2 cups brussels sprouts, quartered
3 cups kale, roughly chopped
2 cups crimini mushrooms, halved
1 tablespoon minced garlic
1 package Three Bridges organic fresh pappardelle pasta, or 9oz of your favorite fresh pasta
1 cup your favorite pesto, homemade or good-quality store bought
(you could make this for example – or I was a little lazy and went with Three Bridges Superfood pesto blend, made with kale! Mmm, kale.)
good shredded parmesan or asiago cheese
olive oil
sea salt & cracked black pepper
Boil a big pot of water and salt liberally. Add the fresh pasta and boil until just al dente, about 8-10 minutes. (Do not overcook, or it will get mushy!)
While the water is coming to a boil, heat a liberal drizzle of olive oil in a large skillet over medium heat and add garlic and all the vegetables, including your sweet potatoes. (The potatoes probably won’t be all the way roasted through after just 15 min, but they’ll cook the rest of the way in the skillet.) Season with fresh cracked black pepper and sea salt until soft but still toothsome, about 10-15 minutes. Add your favorite pesto sauce and turn the heat to low.
When you’re draining your pasta, reserve a half cup of the pasta water and add it to your vegetable-pesto mixture. Toss the pappardelle and pesto sauce/topping together and immediately top with your shaved cheese. Serve hot with more cheese on the side. If you want more protein in the mix, add your favorite sausage (what can I say, I’m on a fall sausage kick lately) or cubed, cooked chicken breast. Voila!
For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.
