Rotini with Roasted Cauliflower and Brussels Sprouts Recipe List

Rotini with Roasted Cauliflower and Brussels Sprouts

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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 cloves	garlic, 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 clove	garlic, minced
2 tbsp (30 mL)	capers, drained
1/2 tsp (2 mL)	salt
1/4 tsp (1 mL)	freshly ground pepper
	Shaved Parmesan cheese

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.