Watercress Pesto Pasta with Roasted Parsnips and Peppers
A simple, vegetarian pesto pasta. Try my Watercress Pesto, or sub a favorite premade pesto. Roasted parsnips and sweet pine nuts are a great contrast to the peppery greens in this dish.
Servings: 3 people
Calories: 564kcal
Ingredients
- 1/2 pound pasta (I used a quinoa-rice blend)
- 1/2 cup watercress pesto (or sub favorite)
- 1 large parsnip
- 1 red bell pepper
- 1 teaspoon olive oil
- sea salt and black pepper to taste
- 1 cup watercress leaves (optional-but we love the extra greens!)
- 1/2-2 teaspoons sriracha hot sauce (1/2 isn't enough to make it spice - but adds great flavor)
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts (garnish)
- 2 tablespoons shredded or shaved parmesan (optional, garnish)
Instructions
- Preheat over to 450 degrees f.
- Cut bell peppers and parsnips into long strips. Spread over a cookie sheet, and drizzle with olive oil. Season with sea salt and black pepper. Bake for 15 minutes, until the vegetables are tender, and starting to brown around the edges.
- Cook pasta per package directions. Rinse, and drain, reserving 2 tablespoons of pasta water.
- Back in the pot, combine pasta, reserved pasta water, pesto, sriracha, and lemon juice. Stir until all the pasta is coated.
- Add the roasted vegetables. Garnish with extra watercress leaves, pinenuts, and parmesan, if desired. Add extra sriracha (we both did!), if desired.
Nutrition
Calories: 564kcal | Carbohydrates: 73g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 474mg | Potassium: 523mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2463IU | Vitamin C: 67mg | Calcium: 154mg | Iron: 2mg