Lunch Dinner

Roast Vegetable and Homemade Pesto Pasta

Combine the vegetables in a large roasting dish before seasoning with salt and freshly ground black pepper. Drizzle the olive oil over the vegetables and toss through before placing in the oven and roasting for 35-40minutes ...

INGREDIENTS

300g x zucchini, cut into chunks

2 x large brinjals, cut into chunks

1 x red pepper, cut into chunks

1 x yellow pepper, cut into chunks

1 x red onion, cut into thin petals

300g x cherry tomatoes, halved

250g x brown mushrooms, cut into chunks

5 x garlic cloves, finely diced

¼cup x Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil

salt and freshly ground black pepper to taste

1cup x basil pesto

500g x farfalle pasta

150g x bocconcini cheese or fresh mozzarella

handful of basil leaves

Method

Combine the vegetables in a large roasting dish before seasoning with salt and freshly ground black pepper.

Drizzle the olive oil over the vegetables and toss through before placing in the oven and roasting for 35-40minutes in an oven that has been preheated to 180⁰C.

While the vegetables are cooking, prepare the pasta by boiling it in salted water until al dente, about 8 minutes.

Drain the water and immediately toss the hot pasta with the veggies and an extra drizzling of olive oil along with the pesto.

Add the bocconcini cheese and basil leaves and add extra freshly ground black pepper before serving.