Ingredients

Method

• 1 kg mix of cauliflower florets, small pumpkin or butternut chunks, slim carrot and parsnip strips
• 1 bunch spring onions, halved lengthways
• 1/3 –½ cup olive oil, plus extra for drizzling
• 2-3 cloves garlic, crushed
• a few sprigs thyme
• sea salt and freshly ground black pepper
• 300 g Italian tagliatelle with egg, cooked according to package instructions
• Parmesan shavings, for serving
For the rough parsley pesto, pound together
• 30 g flat-leaf parsley
• 25 g walnuts, roasted
• 1 T capers
• 1 clove garlic, crushed
• ½ cup grated Parmesan
• ¼ cup olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 230°C.

Moisten the vegetables and spring onion with the olive oil and mix with the garlic, thyme and some salt. Turn onto a large baking tray lined with baking paper.

Roast for 20 minutes, or until tender and starting to catch. Add a twist of pepper. Mix the hot vegetables with the pasta.

Serve immediately, topped with spoonfuls of the pesto, Parmesan shavings and a drizzle of olive oil.

Cook’s note: Add baked chorizo for meat lovers and substitute the Parmesan with crumbled feta.

Leftovers?

Use up leftover vegetables in a salad – mix with greens, tossed with a redwine vinegar, mustard and olive oil dressing.

Or blend them and mix with stock and any leftover pesto for a quick soup.

Alternatively, heat them up in a stock and use to dress couscous, again with a dollop of pesto.

Mix any leftover pasta with beaten eggs and gently fry in olive oil for a frittata, served with a sprinkling of Parmesan and a drizzle of olive oil.

Per serving: 3516.1 KJ, 22.3 g protein, 44.1 g fat, 84.8 g carbs

TASTE’s take:

An easy enough everyday dish to add to your list of trusted stand-bys.