Spaghetti with Roasted Vegetables

Weekly Recipe: 
NonWeekly
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Makes: 4 servings Time: 50 minutes

Pesto

1 head of garlic

1 cup fresh basil leaves

Juice of 1/2 lemon

1/2 cup cooked cannellini beans (white kidney beans)

1/4 teaspoon salt

Some pepper

Vegetables

1 medium onion

1 large red bell pepper

12 button mushrooms

16 cherry tomatoes

1 tablespoon water

1 tablespoon balsamic vinegar

Salt to taste

Pepper to taste

6 large asparagus

1/2 cup spinach

Pasta

10 ounces pasta (uncooked) of your choice

Pesto : Cut a little off the top of a whole garlic head to expose the cloves and bake at 400 for 45 minutes or until soft. In a blender or mortar with pestle, blend the basil leaves with the roasted garlic and lemon juice first and finally add the cannellini beans and blend to a thin paste consistency. If it is too thick, add a little extra water or lemon juice. Season with salt and pepper.

Vegetables: Peel and cut onion into eight wedges and place on a baking tray with red bell pepper, mushrooms, and tomatoes. Mix one tablespoon water with one tablespoon balsamic vinegar and use it to brush the vegetables. Season with salt and pepper, and bake at 400 until all the vegetables are cooked. Keep an eye on the baking and remove tomatoes after 10 minutes, mushrooms after 15 minutes, and finally the bell pepper and onion after about 30 minutes. Remove the blistered skin and seeds of the pepper. Cut pepper into strips. Thin asparagus can be roasted—if it is thick, it can be steamed—until tender and immediately dipped in ice cold water to retain the color.

Pasta : Bring some water to a boil with a pinch of salt. Add pasta and once it is done (the packet should give instructions on cooking time). Set aside. In another pan, warm the vegetables. Add the pasta and fresh spinach and heat lightly. Finally, add the pesto. Season with salt and pepper if desired. Recipe courtesy of Marisa Bertocchi and photo courtesy of Mayura Mohta