Roasted Summer Vegetable Pesto Pasta

Instructions:

Preheat the oven to 425 degrees F.  Line a rimmed baking sheet with aluminum foil or silicone parchment paper.

To make the pasta portion of the salad, stand each ear of corn on its end in a shallow dish and cut the kernels off the cob.

Spread out the corn, tomatoes, asparagus, zucchini, and squash in a single layer on the prepared baking sheet.  Drizzle with olive oil and sprinkle with Real Salt.  Roast for 25 minutes or until fork-tender.  Remove the baking sheet from the oven and turn the oven to broil for 2 to 3 minutes, until browned.  While the vegetables roast, cook the pasta according to the package directions until al dente.  Drain the pasta and return it to the stockpot.

To make the pesto, combine all the pesto ingredients in a food processor and blend on high until smooth. 

Add the roasted vegetables to the pasta and stir gently to combine.  Serve in bowls and top each serving with a large scoop of pesto.  Alternatively, you can mix the pesto with the vegetables and pasta in the pot to coat. 

For extra protein, fry an egg and place it right on top of bowl of pasta and vegetables.  Shrimp, tofu, chicken, or kielbasa are also great add-ins.