Avocado Pesto Pasta Salad with Roasted Summer Vegetables

• Vegetarian

• Produce

  • 1/2 bundle 15 stalks asparagus
  • 1/2 Avocado
  • 1/4 cup Basil, packed leaves
  • 1 cup Cherry tomatoes
  • 1 Garlic clove, large
  • 1/2 Zucchini cut into bite-sized pieces {~1 cup}, medium

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 160 g Bow tie pasta

• Baking & Spices

  • 1 Pepper, orange
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Almonds

• Dairy

  • 5/16 cup Parmesan cheese, grated

Found on sweetpeasandsaffron.com

Description

Ingredients

• ½ avocado
• ¼ cup + 1 tbsp grated parmesan cheese
• 1 large garlic clove
• ¼ cup basil leaves, packed
• 2 tbsp slivered almonds
• 1 tbsp lemon juice
• 1 tbsp olive oil
• salt & pepper {to taste}
• 1 cup cherry tomatoes
• 15 stalks asparagus {half a bundle}, trimmed and cut into bite-sized pieces
• ½ medium zucchini cut into bite-sized pieces {~1 cup}
• 1 orange pepper cut into bite-sized pieces
• 160 g {roughly 3 cups} uncooked bow-tie pasta

Directions

• Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.
• Pre-heat oven to 400 F.
• Toss vegetables in olive oil, season with salt and pepper.
• Roast for 20 minutes or until cooked through.
• Cook pasta according to package directions. Rinse under cool water. Set aside to cool.
• Toss together the pasta and pesto. Top with roasted vegetables