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. I had decided to use 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 of the 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
1. Preheat oven to 200 degrees Celsius. Line flat baking tray with baking paper.
2. Toss all vegetables in a bowl, add a generous dash of olive oil.
3. Spread in one layer on baking tray and roast until tender (about 30 – 40 min), turning once.
4. Cook pasta of choice.
5. Meanwhile, in a serving bowl, mix together pesto and labne – set aside.
6. When pasta is cooked, add to the serving dish, mix in pesto and add roasted vegetables and salt and cracked black pepper to taste.
Shared goodness from Donna
