Fennel Frond Pesto (& Roasted Veggie Pasta)

Remove the fronds from the more fibrous portion of the fennel stalk. Rinse and puree in a food processor with the garlic clove and toasted nuts. After it is coarsely ground, add the lemon juice and olive oil. Pulse until smooth, then add the parmesan (chopped) and the salt and pepper and pulse again until smooth.

Roasted Veggie Pasta:
1 bunch of Red Dog Farm fennel
1/2 head of Red Dog Farm romanesco
1 medium sized onion
2 Tbls. extra virgin olive oil
12 ounces of pasta
optional parmesan cheese garnish

Preheat the oven to 400 degrees. Slice the fennel and onion into 1/4 inch strips. Chop the romanesco into bite sized pieces. Toss all together with 2 Tbls. of olive oil. Roast for 15-20 minutes, stirring occasionally, until veggies are soft and slightly browning. While they are roasting, cook your pasta and set aside. Once the veggies are done, toss veggies, pasta and pesto together. Top with cheese if desired and serve.