My veggie garden has become ‘weeded’ all of a sudden. When it rains, the plants thrive, however so do those weeds, and even though I intend to hit them at their first sighting, within a few days of neglect, a ‘carpet’ appears.
This unpleasant sight greeted me when I headed out to pull up some baby beetroot, slice off some baby zucchini and squash for the pasta dish I had in mind – The dill and parsley pesto I made last weekend, mixed with my favourite labne and tossed through roasted baby vegetables from the garden. Confronted with the ‘unwanted carpet’, I knew this was going to take some time, so I made a feeble attempt of pulling out some weeds, but my heart wasn’t in it…..tomorrow I would face it. My pasta awaits!
DILL & PARSLEY PESTO PASTA WITH ROASTED BABY VEGETABLES
ingredients
500g pumpkin, peeled and roughly diced
2 – 3 baby zucchini, whole
2 – 3 baby crookneck squash, whole (or similar)
2 baby beetroot, cut in quarters
6 cherry Roma tomatoes, whole
olive oil
sea salt flakes and cracked black pepper
spaghetti (or a favourite gluten-free pasta)
3 Tbsp dill and parsley pesto (or favourite pesto)
2 Tbsp labne
preparation
- Preheat oven to 200 degrees Celsius. Line flat baking tray with baking paper.
- Toss all vegetables in a bowl, add a generous dash of olive oil.
- Spread in one layer on baking tray and roast until tender (about 30 – 40 min), turning once.
- Cook pasta of choice.
- Meanwhile, in a serving bowl, mix together pesto and labne – set aside.
- When pasta is cooked, add to serving dish, mix in pesto, add roasted vegetables, salt and cracked black pepper to taste.
Shared goodness from Donna
