Chef Joe Cipro's recipe of the week

Linguini With Pesto & Roasted Vegetables

Ingredients (serves 4)

2 red peppers

2 zucchini

8 plum tomatoes

1 red onion

1 head of cauliflower

1/2 bunch of basil

8 spears of asparagus

1/3 c of Parmesan cheese

1 tsp chopped garlic

10 oz bag of spinach

1/2 c toasted pine nuts

juice from 1/2 a lemon

3/4 c olive oil

2 oz. butter

2 boxes of dried linguini pasta

Salt and pepper to taste

Directions

Begin by bringing a large pot of water to a boil. While the water boils, you can start processing the vegetables by slicing the zucchini and the onion, removing the seeds from and slicing the peppers and tomatoes, and cutting the cauliflower into small florets.

Then, toss all the processed vegetables in a mixing bowl with a little bit of salt and pepper as well as a quarter cup of the olive oil. Spread the vegetables out evenly over a sheet pan and bake at 375 degrees for 15 minutes.

Now to make the pesto sauce, you will need a bowl of ice water to quickly cool the asparagus and spinach. Your water should now be boiling. Cook the asparagus in the boiling water for 45 seconds before removing it from the boiling water and submerging it in the ice water. Do the same for the bag of spinach. When the vegetables have been cooled in the ice water, remove them and strain off any excess water. Now, in a blender, add the asparagus, spinach, toasted pine nuts, garlic, olive oil, lemon juice, Parmesan cheese, and salt and pepper and blend on high for 30 seconds.

To cook the pasta, boil another large pot of fresh water. Once the water boils, salt the water and cook the pasta for about 10 minutes, stirring often. When the pasta is cooked, strain it into a large mixing bowl. In a sauté pan, gently heat the pesto and melt the butter in with it.

The vegetables should be finished at this point, so now you will toss the pasta in half the pesto sauce. Top the pasta with the roasted vegetables and spoon the rest of the pesto sauce over the top.