Ingredients
3 cups of sliced vegetables for roasting such as:
1 small green zucchini halved and sliced
1 small yellow squash halved and sliced
1 red bell pepper seeded and chopped
1/2 red onion sliced
1 cup cherry tomatoes halved
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 16- ounce package short pasta such as rotelle or penne
1 avocado
1 cup Almond Breeze almondmilk Original
6 ounces of pesto
1/2 lemon juiced
1/2 cup halved Kalamata olives
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts pistachios, or sliced almonds
Basil leaves