• Balsamic Roast Vegetable Spiral Pasta Salad With Pesto Dressing
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Balsamic Roast Vegetable Spiral Pasta Salad With Pesto Dressing

Balsamic Roast Vegetable Spiral Pasta Salad With Pesto Dressing

  1. 1 Each Spring Onions
  2. 100 g Spiral Pasta
  3. 1 Each Red Onions
  4. 1 Each Red Capsicums
  5. 1 tsp Pine Nuts
  6. 1 Each Marinated Artichoke Hearts
  7. 0 Each Lemon
  8. 1 Each Lebanese Eggplant
  9. 1 tbsp Grated Parmesan Cheese
  10. 1 Each Garlic Cloves
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 8 g Basil
  13. 15 mL Balsamic Vinegar - PANTRY ITEM
  14. 30 g Baby Spinach Leaves
  15. 1 Each Zucchini
  1. 1 Each Spring Onions
  2. 200 g Spiral Pasta
  3. 1 Each Red Onions
  4. 1 Each Red Capsicums
  5. 2 tsp Pine Nuts
  6. 1 Each Marinated Artichoke Hearts
  7. 1 Each Lemon
  8. 1 Each Lebanese Eggplant
  9. 2 tbsp Grated Parmesan Cheese
  10. 1 Each Garlic Cloves
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 15 g Basil
  13. 30 mL Balsamic Vinegar - PANTRY ITEM
  14. 60 g Baby Spinach Leaves
  15. 1 Each Zucchini
  1. 2 Each Spring Onions
  2. 300 g Spiral Pasta
  3. 2 Each Red Onions
  4. 2 Each Red Capsicums
  5. 3 tsp Pine Nuts
  6. 2 Each Marinated Artichoke Hearts
  7. 1 Each Lemon
  8. 2 Each Lebanese Eggplant
  9. 3 tbsp Grated Parmesan Cheese
  10. 2 Each Garlic Cloves
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 23 g Basil
  13. 45 mL Balsamic Vinegar - PANTRY ITEM
  14. 90 g Baby Spinach Leaves
  15. 2 Each Zucchini
  1. 2 Each Spring Onions
  2. 400 g Spiral Pasta
  3. 2 Each Red Onions
  4. 2 Each Red Capsicums
  5. 4 tsp Pine Nuts
  6. 2 Each Marinated Artichoke Hearts
  7. 1 Each Lemon
  8. 2 Each Lebanese Eggplant
  9. 4 tbsp Grated Parmesan Cheese
  10. 2 Each Garlic Cloves
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 30 g Basil
  13. 60 mL Balsamic Vinegar - PANTRY ITEM
  14. 120 g Baby Spinach Leaves
  15. 2 Each Zucchini
  1. 3 Each Spring Onions
  2. 600 g Spiral Pasta
  3. 3 Each Red Onions
  4. 3 Each Red Capsicums
  5. 6 tsp Pine Nuts
  6. 3 Each Marinated Artichoke Hearts
  7. 2 Each Lemon
  8. 3 Each Lebanese Eggplant
  9. 6 tbsp Grated Parmesan Cheese
  10. 3 Each Garlic Cloves
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 45 g Basil
  13. 90 mL Balsamic Vinegar - PANTRY ITEM
  14. 180 g Baby Spinach Leaves
  15. 3 Each Zucchini

Prep:

  1. Preheat oven to 200°c.
  2. Wash and slice red capsicum into thick strips.
  3. Cut onion into wedges.
  4. Wash and slice eggplant and zucchini into 1 cm rounds.
  5. Zest and juice lemon.
  6. Wash and finely slice spring onion.
  7. Peel garlic.
  8. Wash basil and spinach.
  9. Drain and chop artichoke hearts.

Method:

  1. Toss capsicum, eggplant, zucchini, and red onion in olive oil (1 tbsp/p) and balsamic vinegar(1 tbsp/p). Season with salt and pepper. Place in a single layer on an oven tray.
  2. Serve warm or at room temperature, sprinkled with extra parmesan if desired.
  3. Blend basil, garlic, pine nuts, parmesanleaving some for later, and olive oil (2 tbsp/p) in a food processor. Add half the lemon juice and season with salt and pepper. Thin with a teaspoon of water if needed.
  4. Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
  5. Combine pasta, roasted vegetables, artichoke hearts, spring onion, and baby spinach in a large bowl. Add remaining lemon juice, lemon zest, and pesto dressing. Toss to combine and season with salt and pepper.
  6. Cook pasta in boiling salted water until al dente (6–7 minutes), drain, and rinse under cold water.
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