Ravioli with Roasted Vegetables

I am doing my best these days to get vegetables in to my diet and too me, just eating them as a side can get very boring.

1 lb. of large ravioli
12 asparagus stalks
large handful of basil
1/2 cup olive oil, plus 1 tbs.
4 cloves of garlic
1/2 cup pine nuts
1/2 pint of grape tomatoes
salt and pepper to taste

Bring large pot of water to boil for ravioli and cook until your liking. On cookie sheet place tomatoes and asparagus and toss with olive oil, salt and pepper. Bake for 15 minutes. In food processor, add in garlic, basil and nuts. Give it a pulse and begin to drizzle in the olive oil. When it becomes smooth, remove and set aside.

After ravioli is cooked, drain and add in pesto mixture and vegetables and serve nice and hot. If you do not want to make your own pesto you can buy in a jar as well. An alternate version would be use spaghetti sauce.

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