Description
Vegetarian red pesto pasta with roasted eggplant and zucchini, cherry tomatoes and black olives.
Ingredients
- FOR THE RED PESTO:
- 200 grams Sundried Tomatoes In Oil (about 120 Grams Excluding Oil)
- 100 grams Parmesan, Shredded
- 1 clove Garlic, Minced
- 100 grams Walnuts
- 20 grams Fresh Basil
- FOR THE PASTA AND VEGGIES:
- 300 grams Eggplant
- 400 grams Zucchini
- 2 Tablespoons Olive Oil
- 400 grams Pasta (penne Or Fusilli)
- 500 grams Cherry Tomatoes, Cut In Quarters
- 400 grams Black Olives, Pitted
- Salt And Pepper, to taste
- Parmesan Cheese, Shredded (optional)
Preparation
Place all pesto ingredients in a bowl and mix together with an immersion blender. Adjust taste and set aside.
Preheat oven to 250ºC (475ºF). Place a baking sheet on an oven tray. Spread out chopped eggplant and zucchini. Add the olive oil and season with salt and pepper. Mix well and roast in the middle of the oven for 15 minutes, mixing once after 5 minutes.
Cook pasta according to instructions on package, until just al dente. Make sure to save some of the pasta water.
When pasta and roasted veggies are done, place pasta in a bowl or pan large enough to hold all pasta and veggies. Mix in pesto and add pasta water a little at a time. Mix until well-mixed and creamy.
Add roasted vegetables, tomatoes, and olives. Mix well, taste, and adjust seasoning. Serve with additional Parmesan cheese if desired.
