Romanesco Pesto Pasta

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Maeraj 0

"Completely vegetarian and delicious romanesco pesto pasta. You can taste every ingredient."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. 1. Preheat the oven to 400F.
  2. 2. Cut and seperate Romanesco in to small florets and add to boiling water. Cook for 5-8 mintues depending upon the amount used. Do not discard water, it will be used to cook the pasta.
  3. 3. While the Romanesco boils chop asparagus in to bite size pieces and toss with oil, salt and pepper. Spread into a single layer on a prepared baking sheet and roast in the oven for 8-10 mins.
  4. 4. Heat oil and peppers in a large skillet. Add Romanesco and tomatoes. When asparagus is finished combine into the skillet. Cook until slightly reduced and all vegetables are soft
  5. 5. Drain pasta and reserved a 1/2 cup of pasta water.
  6. 6. Add pasta, pesto, cream, and cheese to skillet and toss over low heat.



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