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Pesto fettuccine with marinated vegetables
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Prep Time:
10 minutes
10 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
22 minutes
22 minutes
Ingredients:
- 350g antipasto vegetables, (see notes) sliced
- 9.20 gm olive oil
- 1 Spanish onion, sliced
- 100g semi-dried tomatoes
- 150.00 gm basil pesto
- salt and ground black pepper, to taste
- 50g baby rocket
- grated parmesan, to serve
Instructions:
- Boil the pasta in a large saucepan of salted water following the package instructions until al dente. Drain and return to the pan to stay warm.
- Heat oil in a non-stick pan over medium heat. Saute onion until just soft for 3-4 minutes. Stir in tomatoes, chargrilled vegetables, pesto, salt, and pepper. Cook for another 3-4 minutes, then remove from heat. Mix in rocket. Combine sauce with pasta and garnish with parmesan before serving.
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