Pesto pasta with vegetable salsa

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.

Recipe «Pesto pasta with vegetable salsa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 300g short pasta, such as spiral pasta or penne, Shaved parmesan, to serve, 1 cup basil leaves, loosely packed, roughly torn, 5 tbsp pine nuts, toasted, 2 garlic cloves , 1/4 cup grated parmesan, 1/3 cup olive oil, 1 carrot, peeled , 1 yellow capsicum, 1 red capsicum, 1 red onion, 1 zucchini, 1 tbsp olive oil, 1 garlic clove, crushed, 1 tbsp balsamic vinegar, 1 tsp caster sugar.

Ingredients:

• 300g short pasta, such as spiral pasta or penne 
• Shaved parmesan, to serve 
• 1 cup basil leaves, loosely packed, roughly torn 
• 5 tbsp pine nuts, toasted 
• 2 garlic cloves 
• 1/4 cup grated parmesan 
• 1/3 cup olive oil 
• 1 carrot, peeled 
• 1 yellow capsicum 
• 1 red capsicum 
• 1 red onion 
• 1 zucchini 
• 1 tbsp olive oil 
• 1 garlic clove, crushed 
• 1 tbsp balsamic vinegar 
• 1 tsp caster sugar 

Instructions

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.