Avocado and roast vegetable pasta with feta pesto

Recipe from: 6/15/2000 12:00:00 AM
recipes, roast vegetable, pasta, avo

Ingredients 21
Servings 1


Serving Change
  • olive oil
  • 1
    aubergine, sliced into thin strips and well salted
  • 1
    onion, sliced into wedges
  • 5
    courgettes, quartered lengthwise
  • 1
    yellow pepper, seeded and sliced into strips
  • handful baby corn, halved
  • 1
    lemon (juice and rind)
  • 3
    cloves garlic, crushed
  • 10
    paprika or to taste
  • 45
    coarsely chopped fresh Italianparsley
  • salt and freshly ground black pepper
  • 3
    rounds feta cheese, crumbled
  • olive oil
  • 500
    penne pasta
  • salt and freshly ground black pepper
  • 2
    avocados, peeled, stoned and cubed
  • 4
    peppadews, quartered
  • 1
    juice of a lemon
  • fresh Italian parsley for garnishing


Preheat the oven to 200ºC.

Pour the olive oil into a large flat ovenproof dish and heat until warm. Rinse the brinjal slices well and pat dry with paper towelling. Place all the vegetables in an oven pan and mix lightly with the oil. Sprinkle with the lemon juice and rind, mix and oven-roast for 20-30 minutes or until tender and done. Stir occasionally to prevent the vegetables from burning. (The tips of the vegetables should be only slightly charred.)

Mix all the ingredients for the feta cheese pesto and add just enough olive oil to moisten.

Meanwhile cook the pasta in lightly salted boiling water until just done but still firm. Drain, season and spoon onto a large serving platter.

Mix the feta cheese pesto with the cooked pasta and arrange the roast vegetables, avocado and peppadews on top. Moisten with lemon juice and mix gently, taking care to keep the vegetables intact. Season generously with black pepper and garnish with fresh chopped Italian parsley

Read more on: vegetables  |  roast  |  recipes


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