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Ingredients

• 4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
• 5 teaspoons extra-virgin olive oil, divided
• 4 cups peeled baby carrots
• 1 bunch asparagus, trimmed and cut into thirds
• 1/2 teaspoon salt
• 1/2 cup baby arugula for garnish
• Arugula Pesto
• 1 clove garlic, peeled
• 5 cups baby arugula
• 1/2 cup finely shredded Asiago cheese
• 1/4 cup toasted pine nuts (see Tip)
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt

Description

Roasted Spring Vegetables With Arugula Pesto - The Huffington Post

Kitchen Daily