1/2 Pound of Pasta For the roasted vegetables: Veggie Box fennel bulb (leaves set aside) 1 bell pepper (from last week's box!) bulbs of Veggie Box green onions Veggie Box eggplant 1 tbsp balsamic vinegar 1 tsp olive oil Salt to taste ½ tsp ground black pepper For the pesto: Fennel leaves 2 cloves of garlic ¼ cup nutritional yeast (optional, but great both nutritionally and for that cheesy flavor) ¼ cup lightly toasted pumpkin seeds (or walnuts) ¼ cup extra virgin olive oil 1 tsp ground black pepper Salt to taste

Dice the vegetables for roasting into 1-inch chunks and place in a bowl. Add the balsamic vinegar, olive oil, salt, and black pepper, and toss. Add to baking sheet and roast the vegetables in a 400F oven, stirring a couple of times during cooking, until they are fork-tender and coated with a balsamic glaze - about 35 minutes. Place all pesto ingredients in a food processor (except the olive oil) and process until coarsely powdered. With the motor running, pour in the olive oil until you have an even paste. Place the pasta, roasted veggies and the pesto in a bowl. Add: chopped, toasted walnuts, parmesan, or halved cherry tomatoes. Mix well and serve immediately.