WARM MINE­STRONE PASTA SALAD

SERVES 4 PREP + COOK 45 MINS

Woman’s Day (Australia) - - Food To Love -

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.

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