Total Time:

10 min(Preparation) / 30 min(Cooking)

Servings:

6

Rotini with Roasted Cauliflower and Brussels Sprouts


Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® ROTINI
3 cups (750 mL)cauliflower florets
3 cups (750 mL)halved Brussels sprouts
2 tbsp (30 mL)olive oil
2 clovesgarlic, minced
1 tbsp (15 mL)chopped fresh thyme
1/2 tsp (2 mL)fennel seeds, crushed
1/2 tsp (2 mL)salt
1/4 tsp (1 mL)freshly ground pepper
1 1/2 cup (375 mL)finely chopped radicchio
1/4 cup (60 mL)finely chopped fresh basil
1/4 cup (60 mL)finely chopped toasted hazelnuts
3 tbsp (45 mL)olive oil
2 tbsp (30 mL)grated Parmesan cheese
2 tbsp (30 mL)balsamic vinegar
2 tsp (10 mL)honey
1 clovegarlic, minced
2 tbsp (30 mL)capers, drained
1/2 tsp (2 mL)salt
1/4 tsp (1 mL)freshly ground pepper
 Shaved Parmesan cheese

Preparation

1
Preheat oven to 425°F (220°C). Toss cauliflower and Brussels sprouts with olive oil, garlic, thyme, fennel seeds, salt and pepper. Roast, turning once, for 20 to 25 minutes or until golden brown and tender.
2
Meanwhile, cook rotini according to package directions. Reserving 1/4 cup (60 mL) pasta water; drain.
3
Toss hot, cooked pasta, with roasted vegetables and pasta water until coated. Toss pasta with 1 1/2 cups (375 mL) Radicchio Pesto. Top with remaining pesto and garnish with shaved Parmesan, if desired.

The robust and tangy pesto makes this a lively and healthful pasta dish.

TipRadicchio Pesto: Stir radicchio with basil, hazelnuts, oil, cheese, vinegar, honey, capers, garlic, salt and pepper until combined.

 

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