Roasted vegetable and salami pasta

Recipe from: 23 july 2015
recipe, pasta, vegetables

Ingredients 8
Servings 4
Time 00:15

Ingredients

  • 1
    onion, halved and sliced
  • 1
    brinjal, sliced, salted and rinsed
  • 1
    red and 1 yellow pepper, halved and seeded
  • olive oil
  • 400
    g
    fettuccini
  • 50
    ml
    rocket pesto (or use basil or sundried tomato pesto)
  • 125
    g
    salami, chopped
  • Parmesan and fresh rocket, to serve
 

Method

00:30
 
Preheat oven to 200°C.

Put the vegetables on a baking tray. Drizzle with olive oil. Roast in a preheated oven for 30 minutes or until the vegetables are tender. Turn once during cooking.

Remove from the oven. Put the peppers into a bowl, cover with clingwrap and leave to steam for a few minutes, then peel the skins off the peppers. Cut the peppers into smaller pieces.

Cook the pasta until al dente. Drain and stir in the pesto. Add the vegetables and the salami. Serve sprinkled with Parmesan and garnished with rocket.

Text and image:
Ideas magazine


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Read more on: vegetables  |  pasta  |  recipes
 

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