Chargrilled vegetable and tomato pesto pasta
This is a really easy pasta salad I made the other night (using my healthy grill :D), it made enough for 4 smallish meals and tasted pretty decent cold the next day as well. These are just the veges I had at the time, would love suggestions of other things to put in it.
You can substitute any pesto to your choice, I think chunky varieties are best with this though. Would love some good homemade pesto recipes, as haven't made it from scratch before.
1/2 zucchini (sliced lengthways into 4 slices of equal thickness)
4 decent sized mushrooms, stalks removed
1 red capsium (roasted or held over a gas stove until the skin blackens and then rub the skin off)
1 spring onion (just the white part, can use some of the green as long as it's still got the layers, don't use the leafy part)
about 3-4 cups of small tube-shaped pasta (can't remember how much I used by weight. I used something similar to penne but you could use whatever tickles your fancy)
1 x 190g jar of leggo's chunky sundried tomato, cashew and mild chilli pesto
2-3 tbs Olive Oil and 1-2 dried basil for grilling
1. Cook pasta to packet directions
2. While pasta is cooking, mix the oil and basil together, brush vegetables (except roasted capsicum) and grill until cooked to your liking.
3. Slice all the vegetables into thin strips (cut the spring onion into thin slices) and stir through pasta and pesto (I found that the warm pasta heated up the pesto enough but you could warm it on the stove if you wanted it hot)
*Could probably marinate the veges in the oil and basil before cooking them to give them more flavour
You can substitute any pesto to your choice, I think chunky varieties are best with this though. Would love some good homemade pesto recipes, as haven't made it from scratch before.
1/2 zucchini (sliced lengthways into 4 slices of equal thickness)
4 decent sized mushrooms, stalks removed
1 red capsium (roasted or held over a gas stove until the skin blackens and then rub the skin off)
1 spring onion (just the white part, can use some of the green as long as it's still got the layers, don't use the leafy part)
about 3-4 cups of small tube-shaped pasta (can't remember how much I used by weight. I used something similar to penne but you could use whatever tickles your fancy)
1 x 190g jar of leggo's chunky sundried tomato, cashew and mild chilli pesto
2-3 tbs Olive Oil and 1-2 dried basil for grilling
1. Cook pasta to packet directions
2. While pasta is cooking, mix the oil and basil together, brush vegetables (except roasted capsicum) and grill until cooked to your liking.
3. Slice all the vegetables into thin strips (cut the spring onion into thin slices) and stir through pasta and pesto (I found that the warm pasta heated up the pesto enough but you could warm it on the stove if you wanted it hot)
*Could probably marinate the veges in the oil and basil before cooking them to give them more flavour