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Pesto pasta with vegetable salsa

Name: Pesto pasta with vegetable salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300g short pasta, such as spiral pasta or penne; Shaved parmesan, to serve; 1 cup (80g) basil leaves, loosely packed, roughly torn; 5 tablespoons pine nuts, toasted; 2 garlic cloves; 1/4 cup grated parmesan; 1/3 cup (80ml) olive oil; 1 carrot, peeled; 1 yellow capsicum; 1 red capsicum; 1 red onion; 1 zucchini; 1 tablespoon olive oil; 1 garlic clove, crushed; 1 tablespoon balsamic vinegar; 1 teaspoon caster sugar

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15m

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This colourful pasta dish is packed with veggies and makes a tasty Thursday night meal. If you want to make it faster, just use ready-made pesto.

300g short pasta, such as spiral pasta or penne
Shaved parmesan, to serve

Pesto

1 cup (80g) basil leaves, loosely packed, roughly torn
5 tablespoons pine nuts, toasted
2 garlic cloves
1/4 cup grated parmesan
1/3 cup (80ml) olive oil

Salsa

1 carrot, peeled
1 yellow capsicum
1 red capsicum
1 red onion
1 zucchini
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon caster sugar

Method

1.

To make the pesto, place the basil leaves, pine nuts, garlic and parmesan in a food processor. Process until just combined, then slowly add olive oil and continue to pulse for a further minute. Keep refrigerated until required.
2.

To make the salsa, finely dice all the vegetables. Heat oil in a frypan over medium heat and cook vegetables and garlic, stirring continuously, for 1-2 minutes or until the vegetables are just softened, but not coloured. Add vinegar and sugar, and season with salt and pepper.
3.

Cook pasta according to packet instructions until al dente, drain, then toss through pesto. Serve topped with salsa and shaved parmesan.