PASTA TRAPANESE ROASTED VEGGIE PESTO
All of us need easy recipes that take less than 30 minutes. After a long day at school, you are too tired to cook. After a long day at work, cooking is not on your mind. It’s expensive to order Chinese takeout or Thai food every night, and you may not be eating well.
This is why I’m sharing this amazing roasted vegetable pesto pasta with you today. This recipe is super easy. I promise. I promise.
I made a pesto with a tomato base and a mixture of mushrooms, jalapenos, asparagus, and my favorite chicken sausage, all from Trader Joe’s. It was delicious! This Japanese pesto is a great change from the Basil Pesto I usually make. I love any pesto with pepperoncini in it!
Here’s how to make it:
Start by making the pesto. Add tomatoes, almonds, and Parmesan to the food processor. Do not forget to add salt and pepper. As soon as the oil is emulsified, add more olive oil.
Then, roast your favorite vegetables. I added some chicken sausage and a few links of chicken chorizo. I also used jalapenos, asparagus, zucchini, and mushrooms (for a little heat). You can omit the chicken sausage if you prefer to make this a vegetarian dish.
1 pound penne pasta
2 cups cherry tomatoes
1/3 cup almonds, toasted
Twelve basil leaves
Remove stems from 2 pepperoncini
Two cloves garlic
1/4 teaspoon of red pepper flakes
Parmesan cheese, 1/4 cup
To taste, add Kosher Salt and freshly ground Black Pepper
Divide five tablespoons of olive oil into equal parts.
2 Links Chicken Sausage, Chopped
8 ounces of asparagus, cut into 1-inch pieces
8 ounces button mushrooms, halved
Cut two zucchinis into cubes of 1 inch each after quartering them.
Two jalapenos halved