Description
Roasted asparagus and radishes with a mint-pea pesto is a beautiful way to highlight spring produce. This simple side dish is sure to impress.
Ingredients
Units
Scale
- 1 bunch asparagus, woody ends snapped off
- 8 ounces radishes, halved
- 1 tablespoon extra virgin olive oil
- 1 cup fresh mint leaves
- 1 cup fresh peas
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus and radishes with 1 tablespoon of olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20 minutes, until tender.
- In a food processor, combine mint leaves, peas, Parmesan, pine nuts, and garlic.
- Pulse until finely chopped.
- With the processor running, slowly add 1/4 cup olive oil until smooth.
- Season with salt and pepper to taste.
- Serve roasted vegetables with mint-pea pesto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 150
- Fat: 18
- Carbohydrates: 18
- Fiber: 5
- Protein: 8