Harvest Pasta with Artichoke Pesto

Serves: 4

Prep: 30 minutes

Cook: 20 minutes to roast vegetables

Ingredients for Artichoke Pesto

1 1/2 Cans (14-15 oz. size) Artichoke Hearts, rinsed, drained, chopped

2 Tbsp. Fresh Sage – chopped

2 Cloves Fresh Garlic – chopped

2 C. Grated Parmigiano-Reggiano Cheese

3/4 C. Extra Virgin Olive Oil

Freshly Ground Black Pepper

Instructions

Place the artichoke hearts, sage, garlic and grated cheese in a food processor or blender.

Turn on the machine and while processing, gradually pour in the extra virgin olive oil in a stream until all is used and incorporated. It will be pasty. Add additional extra virgin if you think it needs it before serving. Set aside until ready to serve.

Ingredients for Roasted Vegetables

2 C. Diced Fresh Butternut Squash

2 C. Chopped Fresh Brussel Sprouts

1/2 lb. Wild Mushrooms, sliced

Olive Oil

Salt and Pepper

Instructions

Chop all vegetables and toss with some olive oil, salt and pepper.

Spread them in a single layer on a pan and bake at 400 degrees for 15-20 minutes until just tender.

To Serve:

Prepare 1 lb. pasta according to package directions– You can use long or short pasta – up to you!

While still very hot -toss your pasta with the Artichoke Pesto coating well.

Idea #1: Add the roasted vegetables and gently toss.

Idea #2: Another choice is to spoon the vegetables over each individual dish of pasta – serving them on top as in the photo.

Serve with grated Parmigiano-Reggiano and a drizzle of Extra Virgin Olive Oil or White Truffle Oil – my favorite! As always with the White Truffle Oil – only a few drops per serving!