That’s a mouthful, isn’t it?
There’s really not a great way to shorten the name of this recipe because all of the key players totally need to be in the headline.
Remember those granola bar commercials where the kid would be saying something totally embarrassing and the mom would shove the granola bar in his mouth to shut him up?
Well, I’ve been So.Incredibly.Emo. lately that I’ve decided it’s better to shove a bite of this pasta into my mouth than spew all over this blog the crazy things I’ve been thinking and feeling.
Don’t get me wrong…life is good.
Andy went to his first day of orientation yesterday and got his massive text books, course pack, case study files, scrubs, lab coat and first dose of life as a medical student. He came home exhausted, but beaming with joy.
I’m so proud of him! And, when he tried on his new threads, I’ve got to admit pretty turned on too!
|Paging Dr. Gould!|
So yeah, life is good :)
I won’t get into my anticlimactic work departure because I’m not even sure what to say about it. Today is my last day and it seems so surreal.
I’ll just remember how delicious it was to stuff my face with this pasta! Oh. Em. Gee. This stuff is good!
Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes, and Olives
From Eats Well With Others
- 1 lb mini ravioli or tortellini (I used 4 cheese regular sized ravioli and really wished it would have been mini!)
- 1 bunch asparagus, cut into 2-inch pieces
- 8 oz green beans, cut into 2-inch pieces (I just grabbed a few handfuls from the bin at the grocery)
- 2 pints cherry tomatoes, halved (I used only 1 pint and wish I'd have used 2)
- 2 tbsp olive oil
- 1 tbsp Italian Seasoning (or you could mix basil, oregano and parsley and call it a day)
- 8 oz kalamata olives, halved (you could leave these out if you're not a fan...I liked the salty tang they added)
- ½ cup pesto (homemade would be awesome, but I bought a jar in the Italian food section at the grocery)
- ¼ cup parmesan cheese (shredded is best but you could probably get away with the green can stuff)
- salt and black pepper, to taste
- Heat oven to 450. Bring a large pot of water to a boil. Cook the ravioli according to package directions.
- While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, Italian seasoning, salt and black pepper.
- Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
- Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.