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Vegetable pesto pasta

Retirement Living Lifestyle Wellbeing
27 May 2022

Serves 4

This hearty vegetable pasta is the ideal autumnal dish, perfect for the cooler evenings ahead.

Ingredients

 

400g spiral pasta

 

1 tsp salt

 

1/3 cup olive oil

 

1 cup basil pesto

 

1/3 cup pitted Kalamata olives

 

1 medium zucchini diced

 

1 bunch green asparagus sliced

 

1 medium eggplant diced

 

1/2 cup cherry tomatoes

 

1 small onion sliced

 

1/2 cup sundried tomatoes

 

1/2 tbs toasted pine nuts

 

1/3 cup grated parmesan cheese

Method

Step 1: Bring a medium pot of salted water to the boil and cook pasta.

Step 2: Meanwhile heat a small frypan and add olive oil, sliced onion, zucchini, eggplant and cook for about 4 minutes until soft.

Step 3: Add olives, cherry tomatoes, asparagus and sundried tomatoes. Mix well on a low heat and cook for about 2 minutes.

Step 4: Drain the pasta and add to the vegetables. Keep aside a little water from the drained pasta to add to the dish to provide moisture. Add basil pesto. Stir well until all combined.

To serve, place warmed pasta in a bowl with toasted pine nuts and grated parmesan. Enjoy!

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