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.