Roasted Veggie Pesto Pasta

Since I started selling at Farmer’s Market in Minneapolis, my favorite part besides seeing people enjoy my waffles has been meeting the amazing other vendors. I recently met the wonderful pair behind Dumpling & Strand. It’s a homemade noodle company making small batch authentic noodles using the freshest ingredients.

I couldn’t resist buying some of their gluten-free variety. I opted for the Fusillo, but they had about 5 different varieties of just gluten-free!! That’s insane. They came with about 18 different kinds of noodles and ramen that day too. I was in awe. One of the owner’s happens to also be a food scientist, so I had a great time picking his brain when it comes to dough, of the waffle kind.

I’m on a pesto kick lately, so obviously I went with a simple pesto with roasted veggie for my noodle dish. I can tell you it was simply divine!

Roasted Veggie Pesto Pasta (gluten-free)

Cauliflower
Broccoli
Mushroom
1 Tbsp pesto (I used Trader Joe’s)
3 oz cooked pasta (I used Fusillo from Dumpling & Strand)

// Cook pasta in salted, boiling water one minute less than the package recommends.
Roast veggies at 400 degrees for 20-30 minutes with salt and pepper.
Heat pesto in pan and add veggies and cooked pasta and sauté until coated in pesto.
Add some pasta water to pan if pesto is too thick.
Shred some parmesan over it and dig in!!

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