|
1. Preheat oven to 450 degrees. Heat water for
pasta.
2. Toss vegetables and garlic with olive oil
and season well with salt and pepper. Keep the
corn separate, however. Divide all the
vegetables save corn onto baking sheets and
start roasting for 34-40 minutes or until
becoming sweet, golden and slightly carmelized.
Fifteen minutes before end of roasting, add the
corn.
3. Toast the pine nuts in a large frying pan
set over medium heat. Stir them continually,
remove once become golden brown.
4. Cook pasta until tender. Drain and return
to pot, reserving a small amount of liquid.
5. Add the roast vegetables, along with
remaining 1 T olive oil and a little bit of
cooking liquid to the pasta. Toss in the basil
and oregano, and serve - top with toasted pine
nuts.
|
