Roast asparagus, beetroot, artichoke & walnut pasta

Continuing our artichoke journey from my previous post, using the artichoke heart I made a sumptuous roast veggie pasta.  

Ingredients

1/2 a packet penne pasta (gluten free option)

6 Asparagus

1 Beetroot (boiled)

2 Artichoke hearts

6 Walnuts

2 Tbsp Basil Pesto

1 Lemon juice

3 Garlic Cloves

1/2 Red onion

Handful of basil leaves

Olive oil

Pepper & Salt

Instructions

Turn the oven onto 150 degrees (bake), prepare a oven tray with asparagus, garlic and beetroot (chunky chopped) tossed in olive oil and salt. Bake in the oven for 30mins.

Place pasta in boiling water, and cook for 15-20mins or until cooked through. In a bowl soak the finely chopped red onion in lemon juice for 10 minutes then mix the walnuts, basil pesto and crumbled artichoke hearts.

Once pasta is cooked, drain and place in a large bowl. Stir through the roast veggies and the rest of the ingredients. Top with basil and season with pepper and salt.