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.