spring, vegetables, vegetarian, vegan, healthy eating, simple cooking, quinoa, asparagus
|Roasted Spring Veggies with Arugula Pesto Salad|
Roasted spring veggies with arugula pesto
Preheat oven to 350º F. In a large bowl, toss potatoes, carrots, and 1 tablespoon olive oil; season with Celtic salt and pepper. Place on a parchment-lined baking sheet and roast for 25 minutes.
Toss asparagus with 1 teaspoon olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and add to oven during the last 6-7 minutes of the potato/carrot cooking time.
Bring a small saucepot of water to a boil and add peas to blanch for 30 seconds. Remove and drain. Set aside.
Place garlic in a high-speed blender or food processor and process until minced. Stop the machine and add arugula, pine nuts, 1/4 cup olive oil and 1/4 teaspoon Celtic sea salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste. Toss cooked potatoes, carrots, asparagus, peas, and additional 1/2 cup baby arugula in 1/2 cup pesto. Top with warm quinoa and enjoy.