Pesto Pasta Salad With Roasted Veggies
- 1 pound mini ravioli or tortellini
- 1 bunch asparagus cut into 2-inch pieces
- 8 ounces string beans or halicot verts, cut into 2-inch pieces
- 2 pints cherry tomatoes halved
- 2 tablespoons olive oil
- 1 tablespoon seasoning tuscany, or other Italian blend
- 8 ounces kalamata olives halved
- 1/2 cup pesto
- 1/4 cup Parmesan cheese
- salt
- Heat oven to 450. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions.
- 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.
- Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.
tortellini, string beans, tomatoes, olive oil, seasoning tuscany, pesto, parmesan cheese, salt
Taken from www.yummly.com/recipe/Pesto-Pasta-Salad-with-Roasted-Veggies-1575745 (may not work)