Roast Jeweled Vegetables nested in Tagliarelle Pasta

Ingredients

• Kosher salt
• black pepper
• 1, 8.82 ounce box of Cipriani Brand Tagliarelle pasta
• Extra curls of lemon zest and chopped parsley to garnish
• 2 ½ C red beets
• 2 C golden beets washed and cut into 1” cubes
• 1 C cubed fennel bulb
• 4 large garlic cloves cut into thirds
• ¾ Clarge knob onions cut into large chunks
• 2 C thick cut asparagus spears
• 1-2 T of extra virgin light olive oil
• 1/3 C Italian parsley
• ¼ C fresh mint leaves
• 1 t fresh thyme leaves
• ½ C light olive oil
• ½ C white wine vinegar
• 1/8 C fresh squeezed lemon juice
• zest of one large lemon
• 1 ½ t yellow mustard
• 1 tea spoon salt
• ½ t cracked black pepper