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