Penne with roasted spring vegetables with pistachio pesto

Name: penne with roasted spring vegetables with pistachio pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 fennel; 2 Red onion; 500 g fresh green asparagus; 200 g sugar snaps; 4 el traditional olive oil; tl salt; 50 g peeled (unsalted) pistachio nuts; 100 g Red Pesto; 400 g penne; 100 g hard goat cheese

Vegetarian pasta with fennel, red pesto and goat cheese.

Ingredients

Kitchen Stuff

1 mortar or small food processor

Directions

Preheat the oven to 225 ° C.
Cut the fennel into strips and the onion in half rings. Cut off the woody ends (about 2 cm) from the underside of the asparagus.
Cut the asparagus into slanting pieces. Cover all vegetables with oil, salt and some pepper.
Divide the vegetables over the griddle covered with parchment paper. Place in the middle of the oven and roast for 25 minutes until golden brown and al dente. Change regularly.
Roast the pistachio nuts in a dry frying pan and allow to cool. Grind the pistachio nuts with a mortar or in a food processor (keep a few nuts).
Stir in the pesto and oil through the ground pistachio nuts. Cook the penne al dente according to the instructions on the package.
Drain the penne, transfer into large bowl and mix with half of the pistachio pesto and cheese. Spoon the roasted vegetables on the penne.
Divide the remaining pistachio pesto over it. Sprinkle the rest of the pistachios and cheese over them.