Ingredients

For Roasted Vegetables: 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 For 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 Tip: Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Description

Roasted Spring Vegetables With Arugula Pesto, Recipe

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