• Sonya Patel

Cilantro Pesto Pasta with Roasted Masala Veggies

So much freshness in one little dish!

Ingredients:

  • Favorite veggies

  • Your choice of protein

  • 1/4 cup toasted slivered almonds or sunflower seeds to make this dish nut free

  • 1 1/2 cups fresh cilantro

  • 1jalapeño

  • 3 cloves of garlic

  • Salt and pepper

  • 2 tbs oil

  • 1/4 cup lime juice

  • 4 tbs Masala paste


Method:

  • Set over to 400

  • Grab all your favorite veggies, wash and trim them (if necessary) add a protein of your choice - We used fresh corn, cauliflower, red onion, bell pepper, and carrots

  • Mix 4 cups of veggies and protein with 4 tbs of Masala Paste and salt to taste

  • Roast in over for about 15 - 20 minutes or until veggies are charred

While veggies are roasting make your pasta and pesto


Cilantro Pesto

  • In a food processor combine 1/4 cup toasted slivered almonds **we substituted the almonds for sunflower seeds to make this recipe nut-free**, 1.5 cups cilantro, 1 jalapeño, 3 cloves garlic, salt and pepper to taste

  • Process until finely chopped

  • With processor running, add 2 tbs oil and 1/4 cup lime juice through the feed tube, processing until mixture forms paste


Toss drained pasta in the pesto before serving topped with the roasted veggies