Pesto Egg Noodles with Roasted Vegetables

Directions

1. Roast the Vegetables: Preheat your oven to 400°F. Cut your chosen vegetables (such as zucchini, squash, onion, tomatoes, asparagus, and Brussels sprouts) into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and toss to coat. Roast for 20-25 minutes, or until the vegetables are golden and tender, stirring halfway through to ensure even cooking.
2. Cook the Noodles: While the vegetables are roasting, cook the Grandma's Frozen Noodles according to the package instructions. Once cooked, drain and set aside.
3. Prepare the Pesto: While the noodles and vegetables are cooking, prepare the pesto. In a food processor, combine the walnuts (or your choice of nuts) with the garlic cloves, fresh basil leaves, salt, and ground black pepper. Pulse the mixture until finely chopped.
4. Blend the Mixture: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may adjust the amount of olive oil for a thicker or thinner pesto.
5. Stir in Cheese: Add the grated Parmigiano-Reggiano cheese into the pesto and pulse a few times to combine. This will add a creamy, savory richness to the sauce.
6. Finish with Lemon: Squeeze in the juice of half a lemon. This will bring brightness to the dish, balancing the richness of the pesto and roasted veggies. Give it a final quick pulse to integrate the lemon juice.
7. Toss Everything Together: Once the vegetables are roasted and the pesto is ready, toss the cooked Grandma’s Frozen Noodles with the pesto until they are well coated.