Pesto Pasta with Roasted Tomatoes and Asparagus
A quick and delicious summer-time dish.
Servings: 4
Equipment
- food processor
Ingredients
- 4 cups cherry or grape tomatoes
- 1 pound asparagus preferably thin
- 1 teaspoon thyme dried
- 12 oz pasta of your choice
- 1/4 cup vegan parmesan
Pesto
- 4 cups fresh basil
- 1 clove garlic
- 1/4 cup walnuts
- 1/3 cup nutritional yeast
- 1/4 cup aquafaba liquid from a can of chickpeas
- 1/4 cup lemon juice
Instructions
- Preheat the over to 425° F. Start a large pot of water to boil.
- Cut the tomatoes in half and spread on a baking sheet. I cover the baking sheet with parchment paper for easier clean-up.
- Snap off the woody end of the asparagus spears and cut them into two-inch pieces on the diagonal. Spread onto the baking sheet. Sprinkle the vegetables with the thyme, 1/2 teaspoon of salt, and a few grinds of pepper. Roast the vegetables for 10-12 minutes until the tomatoes are soft and the asparagus are tender.
- Cook the pasta as directed on the package.
- Mix the roasted vegetables, pasta, and pesto (below) together in the pasta pot, then spoon it all into serving bowls. Garnish with more basil and a sprinkle of Vegan Parmesan.
Pesto
- While the vegetables are roasting and the pasta cooking, make the pesto. Start by toasting the walnuts for a few minutes.
- Add all the ingredients to a food processor and process until mostly smooth.