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Buckwheat Pasta with Roasted Vegetables and Pine Nuts

Yields1 Serving

 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
1

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.

2

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.

3

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