Roasted Heirloom Carrots, Asparagus, Onion & Fennel over Tagliarelle Pasta

With a Lemon, Mint and Parsley Vinaigrette

Serves 6
Brightly colored carrots become unbelievably sweet and luxurious when roasted,especially with the addition of apiquant Lemon, Mint and Parsley Vinaigrette. The bed of thin, almost transparent Tagliarelle pasta completes the mouth feel, and allows the jewel toned vegetables to take center stage on any table. Served warm or cold, or with a protein such as salmon,this dish is the perfect way to welcome spring!


Vege Tables:

Place 2 ½ C red and purpose carrots, and
2 C yellow carrots washed and cut into 1” cubes in a large bowl.
1 C cubed fennel bulb (about 1 bulb)
4 large garlic cloves cut into thirds
In another bowl add ¾ C large knob onions cut into large chunks and 2 C angled and 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 and about 1 t kosher salt.

  • 1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta Extra curls of lemon zest and chopped parsley to garnish. For plating, you can also garnish with any herb such as lavender or fennel fronds and a lovely slice of lemon.

  • Chop finely 1/3 C Italian parsley and ¼ C fresh mint leaves and 1 t fresh thyme leaves and set aside.
    In a n another small bowl combine ¼ C light olive oil, ½ C white wine vinegar and 1/8 C fresh squeezed lemon juice

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