Pesto pasta with vegetable salsa

Pesto pasta with vegetable salsa

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This colourful pasta dish is packed with veggies and makes a tasty Thursday night meal. If you want to make it faster, just use ready-made pesto.

The ingredient of Pesto pasta with vegetable salsa

  1. 300g penne rigate
  2. Shaved parmesan, to serve
  3. 1 cup (80g) basil leaves, loosely packed, roughly torn
  4. 5 tablespoons pine nuts, toasted
  5. 2 garlic cloves
  6. 1/4 cup grated parmesan
  7. 1/3 cup (80ml) olive oil
  8. 1 carrot, peeled
  9. 1 yellow capsicum
  10. 1 red capsicum
  11. 1 red onion
  12. 1 zucchini
  13. 1 tablespoon olive oil
  14. 1 garlic clove, crushed
  15. 1 tablespoon balsamic vinegar
  16. 1 teaspoon caster sugar

The instruction how to make Pesto pasta with vegetable salsa

  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 1-2 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 shaved parmesan.

Nutritions of Pesto pasta with vegetable salsa

calories: 653.187 calories
calories: 39 grams fat
calories: 6 grams saturated fat
calories: 59 grams carbohydrates
calories: 6 grams sugar
calories:
calories: 15 grams protein
calories:
calories: 86.65 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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