Yield: 4 portions
Cipollini (Italian onions), peeled - 5
Baby carrots, peeled - 6 oz.
Small zucchini - 2
Medium eggplant - 3/4
Red bell pepper, sliced, seeded - 1
Medium fennel bulb - 1
Garlic cloves, peeled, divided - 15
Olive oil, divided - 2/3 cup
Salt, pepper - to taste
Fresh sage leaves 4
Fresh marjoram leaves - 1 tsp.
Fresh basil leaves - 8
Fresh parsley, chopped - 1/4 cup
Almonds, peeled, toasted - 1/2 cup
Bread crumbs, preferably homemade - 1/2 cup
Unsalted butter - 2 Tbsp.
Orecchiette, uncooked - 1 lb.
Goat cheese - 7 oz.
Cut onions, carrots, zucchini, eggplant, pepper and fennel into 1/2-in. dice.
Toss vegetables and garlic cloves with 1/3 cup oil; season with salt and pepper. Spread on sheet pan and roast at 425F until lightly browned, 30 to 40 minutes; cool.
Chop herbs and set aside. Grind almonds in food processor; combine with bread crumbs.
Melt butter in saute pan; add bread crumbs. Cook until golden brown, stirring often; season with salt and set aside.
Cook pasta al dente; drain and keep warm.
In saucepan heat 3 Tbsp. olive oil. Add roasted vegetables and heat through.
Mix vegetables, pasta, herbs, goat cheese and remaining olive oil; season with additional black pepper.
8.Divide into 4 portions; top with almond bread crumbs; serve immediately.