Pasta Perfection from the Stonewall Family of Brands

Roasted Spring Vegetable Pasta

Inspired by the coming days of warm weather and farm-fresh produce, these delicious products are bound to become fan favorites for family dinner and more. Certified organic and non GMO, our Montebello pasta is crafted in Italy by skilled artisans using old-world techniques. Your customers will love pairing their favorite cut with our small-batch sauces and seasonings to create a true mealtime masterpiece.

Directions

Ingredients
1 pound your favorite Montebello Pasta
2 cups cauliflower florets, cut into bite-size pieces
4 small spring onions, quartered with root end attached
10 asparagus spears, cut into inch-long pieces
1 tablespoon Urban Accents Roasted Garlic and Rosemary Veggie Roaster
4 tablespoons Stonewall Kitchen Artichoke Pesto
1 tablespoon fresh mint leaves
1 tablespoon fresh parsley leaves
Montebello Organic Extra Virgin Olive Oil
Salt and pepper to taste

1) Preheat your oven to 400°F.

2) Place cauliflower pieces and spring onion quarters in a medium bowl, and asparagus in a separate bowl. Drizzle with Montebello Organic Extra Virgin Olive Oil and the Urban Accent Roasted Garlic and Rosemary Veggie Roaster blend. Place cauliflower and onion on one foil-lined baking sheet, and the asparagus on another.

3) Bake cauliflower and onions for about 20 – 25 minutes, or until tender and golden brown. Bake asparagus for about 6 – 10 minutes, or just until asparagus is tender but retains its vibrant color.

4) Meanwhile, cook pasta according to directions on box and drain, reserving 2 – 4 tablespoons of pasta water. Return cooked, drained pasta to pot and return to low heat.

5) Add Artichoke Pesto and toss pasta in sauce, adding reserved pasta water if needed to coat well. Add in roasted vegetables and toss again.

Divide pasta into two large bowls and finish with mint and parsley leaves. Serve alongside a warm, crusty baguette that has been topped with our Tomato Herb Bruschetta Spread.