Ingredients

• 1/2 pound - whole-wheat pasta (orecchiette)
• 1/4 cup chopped, toasted walnuts
• For the roasted vegetables:
• 1 - fennel bulb (without leaves)
• 1 - red bell pepper
• 1 - sweet onion
• 1 tbsp - balsamic vinegar
• 1 tsp - olive oil
• Salt to taste
• 1/2 tsp - ground black pepper
• For the pesto:
• Leaves reserved from the fennel bulb, chopped into smaller pieces
• 2 cloves of garlic, chopped
• 1/4 cup nutritional yeast (optional)
• 1/4 cup lightly toasted pumpkin seeds
• 1/4 cup extra virgin olive oil
• 1 tsp ground black pepper
• Salt to taste

How to Make Orecchiette With Fennel Pesto

• Cook the pasta according to the package directions and drain.
• Dice all the vegetables into 1-inch chunks and place it in a baking dish. Add vinegar, olive oil, salt and ground black pepper.
• Bake in a 400-degree oven for about 30-40 minutes or until it turns golden-brown and tender. Stir halfway if desired.
• Meanwhile, place all the ingredients for pesto in a food processor (except the olive oil) and process until coarsely powdered.
• With the motor running, pour in the olive oil until you have an even paste.
• Finally, place the pasta, roasted vegetables and the pesto in a bowl. Add in walnuts.
• Mix well and serve immediately.
• Recipe courtesy: Holy Cow Vegan