Name: Avocado and roast vegetable pasta with feta pesto
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: fresh chillies 573; 1.00 aubergine sliced; 1.00 onion cut into wedges; 5.00 courgettes quartered lengthways; 1.00 yellow pepper deseeded and sliced; baby corn hanful, halved; 1.00 lemon zest and juice; 3.00 garlic cloves, crushed; 10.00 ml paprika to taste; 45.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 3.00 feta cheese crumbled; fresh chillies 573; 500.00 g pasta penne; sea salt and freshly ground black pepper; 2.00 avocado cubed; 4.00 peppadews quartered; 1.00 lemon juice only; fresh Italian parsley to garnish

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Ingredients (19)

VEGETABLES

	fresh chillies — 573
1.00	aubergine — sliced
1.00	onion — cut into wedges
5.00	courgettes — quartered lengthways
1.00	yellow pepper — deseeded and sliced
	baby corn — hanful, halved
1.00	lemon — zest and juice

FETA CHEESE SAUCE

3.00	garlic — cloves, crushed
10.00 ml	paprika — to taste
45.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper
3.00	feta cheese — crumbled
	fresh chillies — 573
500.00 g	pasta — penne
	sea salt and freshly ground black pepper
2.00	avocado — cubed
4.00	peppadews — quartered
1.00	lemon — juice only
	fresh Italian parsley — to garnish

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Method:

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