In a pan over medium heat with a splash of oil, place cherry tomatoes, cut side down and allow to brown 1 minute, remove from pan. In the same pan add another splash of olive oil and saute julienned vegetables 1-2 minutes until heated through but still retain a bit of crunch, toss with pasta, roasted garlic, rosemary, lemon juice and season to taste. If eating immediately, top with parmesan and pea shoots. If making ahead, allow to cool and then top with Parmesan and pea shoots.
Note: To roast garlic, cut top off head of garlic, wrap in tin foil with a little olive oil and salt and roast at 400°F for 20-30 minutes until soft. To remove, simply unwrap and squeeze head of garlic from the bottom.
|1 Package||GoodLeaf Pea Shoots|
|1.5 Cups||Gemelli pasta (measured uncooked), boiled and set aside|
|1 Head||Garlic, roasted|
|Extra virgin olive oil|
|1 tbsp||Chopped rosemary|
|Juice of half a lemon|
|Salt and pepper, to taste|
|1 Cup||Heirloom cherry tomatoes, halved|
|1 Cup||Parmesan, shaved|
|3 Cups||Your favourite autumn vegetables, julienned (We used a combination of Butternut Squash, Sweet Potato, Zucchini, Red Onion, Heirloom Carrots, Red Pepper)|