Root vegetables aren’t something you normally see paired with pasta especially now that summer is almost here, but I saw these little heirlooms at the farmers market, and home they went.
I used gluten free pasta for this recipe. I have had good results with quinoa and brown rice, and now I am trying a new 4 grain pasta from Catelli made with white rice, brown rice, corn and quinoa. The texture was right on and my taster Gordy was happy to be eating a big bowl of pasta.
- 1 lb of your favourite pasta, (I used gluten free Catelli)
2-3 cups of root vegetables, any combination you like
1 cup olive oil
1/2 teaspoon whole fresh thyme leaves
1 tablespoon minced fresh garlic
¼ cup flat leave parsley, (chopped)
1 cup argula
2 lemons, zested
1/4 cup freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pine nuts or walnuts
1/4grated parmesan, (optional)
For the roasted vegetables:
Preheat oven to 450 degrees.
Toss vegetables with olive oil and season well with salt and pepper.
Put vegetables onto a baking sheet and start roasting them for 35-40 minutes, or until they’re vegetables are becoming sweet, golden, and slightly caramelized (to get this effect, you’ll want to avoid tossing them around too much as they cook.
For the pine nuts or nuts:
Toast pine nuts (or any nut you like), in a large frying pan set over medium heat.
Stir them continually, and remove them as soon as they start to brown.
Cook pasta (according to directions), until tender but slightly al dente.
Drain and return to pot.
Heat the olive oil in a medium saute pan and add the thyme, garlic, and lemon zest, cook over low heat for 1 minute.
Off the heat, add the lemon juice, mustard, vinegar, salt, and pepper, stir well.
Pour the hot vinaigrette over the pasta and then add the roasted vegetables and arugula.
Taste and adjust seasonings, sprinkle with grated parmesan (optional) and nuts and some fresh flat leave parsley.
Can be served warm or at room temperature.