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Roasted Spring Vegetables with Arugula Pesto

Katie Webster
  • 40 minutes
  • Serves 8

INGREDIENTS

1

bunch Asparagus

5 1/2 cups

Baby arugula

4 cups

Baby carrots

4 cups

Baby or new potatoes

1 clove

Garlic

1

Vegetables, Roasted

1

Arugula pesto

3/4 tsp

Salt

17 tsp

Olive oil, extra-virgin

1/4 cup

Pine nuts, toasted

1/2 cup

Asiago cheese