Spinach Pesto Pasta

Prep: Preheat the oven to 400 degrees. Wash and dry the produce. Roughly chop the spinach. Mince the garlic. Dice the eggplant into 1/2 inch cubes and discard the stem. Peel the onion and cut into quarters, remove and discard bulb. Cut tomatoes in half. Cut lemon in half and juice into a small bowl, watching out for seeds. Set aside. Line a baking sheet with parchment paper.

Toss the red onion, broccoli florets, eggplant and tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper to taste. Spread the vegetables out on the parchment lined baking sheet, making sure to give them plenty of space. Roast in the oven until vegetables are softened and lightly browned, about 20-25 minutes.

Meanwhile, bring a medium pot of salted water to a boil and cook your pasta until al dente, about 10-12 minutes. Drain pasta and return to pot.

While the pasta is cooking and the vegetables are roasting, make your pesto. Combine the spinach, hemp hearts, 2 tablespoons of olive oil, lemon juice, 3 tablespoons water and garlic cloves in a blender of food processor or blender. Pulse until you have a smooth consistency, adding water as necessary to thin out. Add salt and pepper to taste.

Add the pesto to the cooked pasta and mix well to incorporate.

When the vegetables are done roasting, top the pesto pasta with the vegetables and serve immediately. Enjoy!