Roast Jeweled Vegetables nested in Tagliarelle Pasta

With a Lemon, Mint and Parsley Vinaigrette

Serves 6-8

Beets and Fennel become unbelievably sweet and luxurious when roasted,especially with the addition of apiquant Lemon, Mint and Parsley Vinaigrette. The bed of thin, almost transparent Tagliarellepasta completes the mouth feel, and allows the jewel toned vegetables to take center stage on any table. Served warm or cold, this dish is the perfect way to welcome spring

Ingredients:

Kosher salt and black pepper 1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta Extra curls of lemon zest and chopped parsley to garnish,and the following…

Vege Tables:

• Place 2 ½ C red beets, and 2 C golden beets washed and cut into 1” cubes in a large bowl… (About 2 red beets and 2 golden beets)1 C cubed fennel bulb (about 1 bulb)4 large garlic cloves cut into thirds In another bowl add ¾ Clarge knob onions cut into large chunks and 2 C thick cut asparagus spears. (You will add these to the roasting pan later in the cooking process.)Toss each bowl of ingredients with 1-2 T of extra virgin light olive oil.

Vinaigrette:

• Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.In a small bowl combine ½ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice.Add zest of one large lemon, 1 ½ t yellow mustard, 1 tea spoon salt and ½ t cracked black pepper. Blend with whisk and then add the herbs in. Whisk well to incorporate fully.(Do this less than 30 minutes before serving so the vinegar doesn’t discolor the herbs too much.)