WARM MINESTRONE PASTA SALAD

SERVES 4 PREP + COOK 45 MINS

375g fusilli pasta olive oil spray

2 small zucchini (180g), sliced thinly

400g can borlotti beans, drained, rinsed

135g jar roasted capsicum, sliced thickly

200g baby roma tomatoes, halved lengthways

1 small radicchio (150g), trimmed, shredded

½ small red onion (50g), chopped finely

200g cherry bocconcini, torn

½ cup fresh basil leaves

SEMI-DRIED TOMATO PESTO

½ cup (75g) drained coarsely chopped semi-dried tomatoes, plus

¼ cup (60ml) reserved oil

1½ tbsp pine nuts, toasted

1½ tbsp finely grated parmesan

1 tbsp balsamic vinegar

1 clove garlic, crushed

1 tsp dried oregano

1 tsp dried basil

1 SEMI-DRIED TOMATO PESTO Process tomatoes, pine nuts, parmesan, vinegar, garlic, oregano and basil until a chunky paste forms. With motor operating, add reserved oil in a steady stream and process until combined. (You may need to add a little more olive oil.) Season to taste. (Makes 1 cup)

2 Cook pasta in a large saucepan of salted boiling water following packet directions until tender. Drain, reserving ¼ cup (60ml) cooking liquid. Return pasta to pan. Cool slightly.

3 Meanwhile, heat an oiled grill pan (or plate) over medium-high heat. Spray zucchini with oil. Cook zucchini 2 mins on each side or until tender and char marks appear.

4 Add pesto, borlotti beans, capsicum and zucchini to pasta. Cook, stirring gently, over medium heat 3 mins or until warmed through and well combined. Stir in a little of the reserved pasta water if necessary to loosen the sauce. Remove from heat. Add tomato, radicchio, onion and bocconcini. Toss gently to combine.

5 Transfer pasta mixture to a platter. Sprinkle with basil leaves. Season to taste.