2 cups fresh spinach
1/4 cup olive oil
1 clove garlic, chopped or crushed
1/4 cup walnuts
1 tablespoon nutritional yeast
salt and pepper, to taste
vegetables (I used golden beets, tomatoes, and asparagus)
1. Preheat oven to 400 degrees F. For spinach pesto, blend spinach in a food processor with olive oil until fairly smooth. Add garlic, walnuts, yeast, salt, and pepper and blend until smooth, adding more olive oil if necessary.
2. Roast vegetables. If using asparagus, tomatoes, or similar veggies, add during last 15 minutes. Cook pasta according to package directions, drain, rinse with cold water, and toss with pesto. Let sit until needed. This will allow the pesto to soak into the pasta.
3. After all the veggies are done roasting, remove and cut into small pieces. After veggies are removed, roast pine nuts for 2-3 minutes. Assemble roasted veggies on top of pasta. Sprinkle roasted pine nuts on top.
This would be great with all sorts of roasted vegetables, I used what I had on hand: beets, asparagus, and tomatoes. Other good things would be red peppers, garlic cloves, red onion, broccoli, eggplant, fennel, or zucchini. Go wild! To be honest, the veggies were good, but the spinach pesto really stole the show!
Source of recipe: Dreamed this up while procrastinating at work.