Ingredients
Method
Ingredients
- 500g farfalloni pasta (bow ties)
- 150g vine tomatoes
- 500g butternut, cubed
- 150g baby marrow, cut into quarters lengthwise
- 1 red onion, cut into petals
- 1 yellow pepper, large cubes
- 10g basil leaves, picked
- 125g basil pesto
- Olive oil
- Salt and black pepper
- Micro herbs to garnish
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Method
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1Preheat your oven to 180°C.
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2Place the butternut and onion petals onto a Le Creuset Large Rectangular Oven Tray in an even layer and drizzle with olive oil. Season with salt and roast for 30 minutes. Remove from the oven and add the baby marrow, vine tomatoes, and yellow pepper. Roast for another 20-30 minutes until the vegetables are cooked through and golden.
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3While the vegetables are cooking, fill the Le Creuset Pokémon 22cm Classic Soup Pot with boiling water and add a pinch of salt. Bring to the boil on the stove, and once boiling, add your pasta and cook until al dente. Drain and rinse under cold water. Drizzle with olive oil.
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4To assemble the pasta, toss the roasted vegetables through the cooked pasta along with the basil pesto and fresh basil. Garnish with the micro herbs.
