Roasted Pesto Pasta Salad

Recipe by Brit + Co.

Adapted from brit.co

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from brit.co

Ingredients

  • 1

    lb mini ravioli or tortellini (I used sun-dried tomato mini ravioli from a local Italian supermarket)

  • 1

    bunch asparagus, cut into 2-inch pieces

  • 8

    oz halicot verts or string beans, cut into 2-inch pieces

  • 2

    pints cherry tomatoes, halved

  • 2

    tbsp olive oil

  • 1

    tbsp tuscany seasoning (or other Italian blend)

  • 8

    oz kalamata olives, halved

  • 1/2

    cup pesto

  • 1/4

    cup parmesan cheese

  • salt and black pepper, to taste

Directions

1.Heat oven to 450. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. 2.While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, tuscany seasoning, salt and black pepper. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel. 3.Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.

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