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| Pesto and Chargrilled Vegetable Pasta |
Home-made basil pesto shines through in this delicious vegetable-filled pasta.
Preparation Time: 20 - 30 minutes
Cooking Time: 10 minutes
Ingredients (serves 4):
- 400g dried spaghetti pasta
- 1/2 cup kalamata olives
- 1/2 cup semi-dried tomatoes, cut into strips
- 100g chargrilled eggplant, cut into strips
- 100g chargrilled capsicum, cut into strips
Basil and parsley pesto
- 1/3 cup pine nuts, toasted
- 1 bunch basil, leaves picked
- 1 bunch flat-leaf parsley, leaves picked
- 2 garlic cloves
- 2 tablespoons olive oil
- 1/3 cup finely grated parmesan cheese
- 1/2 lemon, juiced
Directions:
- Make basil and parsley pesto Place pine nuts, basil, parsley and garlic in food processor. Process until roughly chopped. With motor still running, pour oil into feed tube in a slow and steady stream until oil is incorporated. Add parmesan and lemon juice. Process to combine. Season with salt and pepper. Set aside.
- Cook pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until tender. Drain, reserving 1/4 cup water.
- Return pasta to saucepan over low heat. Add 1/2 cup pesto (see note), olives, tomatoes, eggplant, capsicum and reserved water. Toss until well combined and heated through. Serve immediately.
Pasta Tips:
Place remaining pesto in an airtight container. Cover surface with a thin layer of oil. Seal. Refrigerate for up to 1 month.
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