SUNDRIED TOMATO PESTO PASTA
PREPARATION: 10min ~ COOK: 50min ~ READY IN: 1hr
- Preheat oven to 180 degrees celsius. Spread the veggies evenly on a roasting tray, drizzle with oil and pinch of salt, then place in the oven for roughly 40 minutes. Set aside to cool.
- Boil a pot of salted water and cook the pasta until al dente. Meanwhile, cut the lemon in half and blow torch the flesh, which will alter the flavour of the lemon making it sweeter. Alternatively place the lemons on a pan to caramalise.
- Strain the pasta and transfer to the pot, add in the roast vegetables, pesto, juice of the lemon, salt and most of the parsley. Gently combine and spoon into serving bowl. Sprinkle the remaining parsley on top of the dish.