Pasta With Fennel Pesto
Orecchiette with Fennel Pesto
Ingredients
- ½ pound whole-wheat pasta (you can use any small-shaped pasta here, including penne or even macaroni or orzo. I used orecchiette which is one of my favorite pastas). Cook according to package directions and drain.
- For the roasted vegetables:
- 1 fennel bulb , cut out the leaves and set aside for the pesto.
- 1 red bell pepper
- 1 sweet onion
- Dice all the vegetables into 1-inch chunks and place in a baking dish. Add:
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- Salt to taste
- ½ teaspoon ground black pepper
- Roast the vegetables in a 400-degree oven , stirring a couple of times during cooking, until they are fork-tender and coated with a balsamic glaze. This took me about 35 minutes.
- For the pesto:
- Leaves reserved from the fennel bulb , chopped into smaller pieces
- 2 cloves of garlic , chopped
- ¼ cup nutritional yeast (optional, but great both nutritionally and for that cheesy flavor)
- ¼ cup lightly toasted pumpkin seeds
- ¼ cup extra virgin olive oil
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Place all the ingredients in a food processor (except the olive oil) and process until coarsely powdered. With the motor running, pour in the olive oil until you have an even paste.
- Place the pasta, roasted veggies and the pesto in a bowl. Add:
- /4 cup chopped, toasted walnuts.
- Mix well and serve immediately.
- (Tip: For an even more fennel-y flavor, add 1 teaspoon lightly toasted fennel seeds to the pesto)