Roasted vegetables and pasta with pesto

Here is a wonderful recipe – it’s one of my personal specialities:

Oven 425, 40 minutes – a pan covered in cubed vegetables (butternut squash, zucchini, eggplant, red onion, portabello mushrooms, beets or carrots, roma tomatoes cut lengthwise) – spray with olive oil and sprinkle with tarragon, rosemary, salt, pepper.

You can do one of two things with these wonderful vegetables – make a sandwich on terra bread (olive or walnut are best) or in a pita.  Or you can toss them with pasta.

Make pesto to toss on the pasta or spread on the sandwich – either spinach or sundried tomato:

Spinach: Blend in food processor: 1/2 c. fresh basil (or 3 tblsp of dried basil), a couple tablespoons of olive oil, a few tablespoons of parmasean cheese, 1 tblsp of lemon juice, a bunch of spinach either fresh or frozen. 2 tblsp garlic.  Add more oil if it’s not runny enough.

Sundried Tomatoes: Blend in food processor: 1/2 c. basil (or 3 tblsp. dry), 1/2 c. of sundried tomatoes (not the ones in oil, but dry, soaked in boiling water for 10 minutes), parmasean cheese, olive oil, and some of the water used to soak the tomatoes.  I added some balsamic vinegar too for extra flavour.  Oh yes – and 2 cloves of garlic.