Roasted vegetable and salami pasta

Ideas
4 servings Prep: 15 mins, Cooking: 30 mins
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It's quick, it's easy and most of the ingredients are already in your store cupboard.

By Food24 May 04 2015
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Ingredients (8)

1 onion — halved and sliced
1 aubergine — sliced
1 pepper — red and yellow, halved
fresh chillies — 573
400 g pasta — fettuccine
50 ml rocket pesto
125 g salami — chopped
parmesan cheese — and rocket, to serve
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Method:

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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