Pesto Pasta with Vegetable Salsa

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Pesto Pasta with Vegetable Salsa

 

 

300 g (10 1/2 oz) short GF pasta, such as spiral pasta or penne

GF parmesan, to serve

 

Pesto:

 

1 cup loosely packed, roughly torn basil leaves

6 2/3 tbsp (5 Tbsp Aust) pine nuts, toasted

2 garlic cloves

1/2 tsp sea salt

1/3 cup olive oil

 

Salsa:

 

1 carrot, peeled

1 yellow capsicum (bell pepper)

1 red capsicum (bell pepper)

1 red onion

1 zucchini

4 tsp olive oil

1 garlic clove, crushed

4 tsp balsamic vinegar

1 tsp caster sugar

 

 

1. To make the pesto, place the basil leaves, pine nuts, garlic and

parmesan in a food processor. Process until just combined, then slowly

add olive oil and continue to pulse for a further minute. Keep

refrigerated until required.

 

2. To make the salsa, finely dice all the vegetables. Heat oil in a

frypan over medium heat and cook vegetables and garlic, stirring

continuously, for 1 to 2 minutes or until the vegetables are just

softened, but not coloured. Add vinegar and sugar, and season with

salt and pepper.

 

3. Cook pasta according to packet instructions until al dente, drain,

then toss through pesto. Serve topped with salsa and vegan parmesan.

 

 

Serves 4.