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.
- 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.
- 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.
- Cook pasta according to packet instructions until al dente, drain, then toss through pesto. Serve topped with salsa and shaved parmesan.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set