RECIPE

Roasted Vegetable and Basil Pesto Pasta

Name: Roasted Vegetable and Basil Pesto Pasta
Cook time: 20
Yield: 4

Cook Time

Serving Size

INGREDIENTS

500g farfalloni pasta (bow ties)
150g vine tomatoes
500g butternut, cubed
150g baby marrow, cut into quarters lengthwise
1 red onion, cut into petals
1 yellow pepper, large cubes
10g basil leaves, picked
125g basil pesto
Olive oil
Salt and black pepper
Micro herbs to garnish

INSTRUCTIONS

Preheat your oven to 180°C.

Place the butternut and onion petals onto a Le Creuset Large Rectangular Oven Tray in an even layer and drizzle with olive oil. Season with salt and roast for 30 minutes. Remove from the oven and add the baby marrow, vine tomatoes, and yellow pepper. Roast for another 20-30 minutes until the vegetables are cooked through and golden.

While the vegetables are cooking, fill the Le Creuset Pokémon 22cm Classic Soup Pot with boiling water and add a pinch of salt. Bring to the boil on the stove, and once boiling, add your pasta and cook until al dente. Drain and rinse under cold water. Drizzle with olive oil.

To assemble the pasta, toss the roasted vegetables through the cooked pasta along with the basil pesto and fresh basil. Garnish with the micro herbs.