Ingredients
Serves 2
– ½ cup ricotta cheese
– ½ cup grated parmesan cheese
– 2 cups dried pasta
– ½ cup walnuts
– 1 cup frozen peas
– 1 big capsicum
– ¼ butternut pumpkin
– 1 onion
– 2 handfuls of spinach
– Classic flavoured EVOO (½ cup for sauce, extra for cooking
– 1 bunch of basil
– 1 lemon
– 1 clove garlic
Method
- Pre-heat oven to 220°C on fan forced.
- Chop capsicum, pumpkin and onion into 1 ½ cm cubes. Place vegetables in baking tray with EVOO, a sprinkle of salt and toss so vegetables are coated in EVOO. Place tray in oven, toss every 10 minutes, cook until golden (roughly 20-25 minutes).
- Whilst vegetables are roasting, blend basil, spinach, ricotta, parmesan, lemon juice, walnuts, garlic and EVOO to form a sauce.
- Boil one pot of water and cook pasta according to packet instructions.
- Whilst pasta is boiling, defrost frozen peas in microwave for 2-3 minutes.
- Once pasta is cooked, strain and place back into pot with a drizzle of EVOO. Add peas, roast vegetables, and pesto into pot, gently toss on low heat for 1-2 minutes, then serve!
