Buckwheat Pasta with Roasted Vegetables and Pine Nuts

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June 25, 2016

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Directions

Add the Buckwheat Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

Place the aubergine, courgette, cherry tomatoes and sliced red pepper onto foil on a baking tray. Add the olive oil and mixed herbs onto the vegetables. Place in the oven and bake at 200C for 20 minutes or until roasted. Remove from the oven.

Place vegetables into the pan of pasta. Add the pine nuts, herbs, seasoning, lemon juice and extra virgin olive oil.

Ingredients

1 x 250g (8.82oz) Buckwheat Fusilli Pasta

1 aubergine, diced into small cubes

1 courgette, diced into small cubes

5 cherry tomatoes, sliced into halves

1 red pepper, sliced lengthways

2 tbsp extra virgin olive oil

2 tbsp pine nuts

2 tbsp mixed herbs

1/2 cup lemon (juice)

1 Sea salt, black pepper

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