Roasted Spring Veggies with Arugula Pesto

1-2 cloves garlic
5 cups + 1/2 cup baby arugula
1/3 cup toasted pignoli (pine) nuts
1/3 cup extra virgin olive oil
Celtic sea salt
freshly-ground black pepper
4 cups baby potatoes, cut into chunks
4 cups carrots, sliced into chunks
1 bunch asparagus, ends trimmed and cut into bite-sized pieces
1 cup fresh or frozen peas
1 cup cooked quinoa, warmed
olive oil

Preheat oven to 350º F.  In a large bowl, toss potatoes, carrots, and 1 tablespoon olive oil; season with Celtic salt and pepper.  Place on a parchment-lined baking sheet and roast for 25 minutes.

Toss asparagus with 1 teaspoon olive oil and season with salt and pepper.  Place on a parchment-lined baking sheet and add to oven during the last 6-7 minutes of the potato/carrot cooking time.

Bring a small saucepot of water to a boil and add peas to blanch for 30 seconds.  Remove and drain.  Set aside.

Place garlic in a high-speed blender or food processor and process until minced. Stop the machine and add arugula, pine nuts, 1/4 cup olive oil and 1/4 teaspoon Celtic sea salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste. Toss cooked potatoes, carrots, asparagus, peas, and additional 1/2 cup baby arugula in 1/2 cup pesto.  Top with warm quinoa and enjoy.