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Roasted Veggie Pesto Bowl

Roasted Vegetables

10-20 assorted cherry tomatoes

1 head of garlic for roasting

3 carrots cut into french fry-sized lengths

1 red bell pepper cut into long slices

1 cup of baby portobello mushrooms, sliced

Pesto

2 cups packed basil leaves

2 cloves garlic

1/2 cup pine nuts

2/3 cup extra virgin olive oil

Salt and pepper to taste

1/2 cup fresh grated Parmesan cheese

Bowtie Pasta

1 package mozzarella balls

4 strawberries, sliced

Preheat oven to 425 F and boil a pot of water for the pasta, then slice the carrots, baby portobello mushrooms, red bell pepper and the top off the head of garlic. Pour a little olive oil in the garlic, coat the rest of the cut veggies in olive oil, and lightly salt and pepper. Roast vegetables for 30 minutes or until lightly brown. Meanwhile, blend pesto ingredients in a Cuisinart, taste, and make adjustments as necessary. Slice the strawberries. Cook the bowtie pasta with a little salt and olive oil in the boiling water and cook until done. Drain the bowtie pasta, separate into two bowls depending on portion size, add a tablespoon of pesto sauce to each and mix together. Then artfully place the roasted vegetables in the bowl on top of the pasta, being careful when you squeeze out the garlic not to burn your fingers. Add the strawberries, another dollop of pesto to each bowl and the mozzarella balls. Garnish with a little fresh basil and enjoy!