No-fuss vegetable fusilli

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 11
Servings 6
Time 20 min

Ingredients

  • 2
    red peppers, sliced
  • 2
    yellow peppers, sliced
  • 12
    courgettes, sliced
  • 250
    g
    fresh button mushrooms, sliced
  • 12
    cherry tomatoes, halved
  • 10
    garlic cloves, peeled and crushed
  • 8
    black olives, stoned
  • 50
    ml
    olive oil
  • 400
    g
    dry fusilli pasta
  • 150
    ml
    basil pesto
  • 250
    ml
    feta cheese, crumbled
 

Method

30 min
 
Place peppers, courgettes, mushrooms, tomatoes, garlic and olives in a roasting pan and drizzle with olive oil. Season with salt and freshly ground pepper and roast under grill, turning frequently, until tender and slightly charred (about 20 minutes). Meanwhile, cook pasta in 4 litres of water until al dente. Drain cooked pasta and place in a large serving dish. Add pesto, half the feta cheese and the roasted vegetables (along with any pan juices) and toss until evenly distributed. Top with remaining feta cheese and serve hot or cold. Serves 6.
 

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