Grilled Vegetable Sun-Dried Tomato Pesto Pasta
Fresh summer vegetables are grilled, added to pasta and dressed in a delicious homemade sun-dried tomato pesto.
Ingredients
- 4 zucchini/courgette sliced
- 1 pound (453 grams) asparagus trimmed of the woody ends
- 1 large red bell pepper cut into large pieces
- 6 spring onions/scallions washed, dried and ends trimmed
- Olive oil
- Salt and pepper
- 6 cups pasta of your choice
- 2 cups (252 grams) sun-dried tomato pesto
- 1 cup (150 grams) cherry tomatoes, halved
- 6 ounces (170 grams) fresh mozzarella cut into bite-size pieces
- 6-8 fresh basil leaves chopped
Instructions
- Preheat grill.
- Lay out the zucchini and asparagus on a large cutting board. Brush the vegetables with olive oil and sprinkle with salt and pepper, turn and repeat. Grill the zucchini, asparagus for about 6 minutes each side. Set aside and allow to cool.
- Place the bell peppers whole, right on the grill. Char on all sides. Once the peppers are charred, remove from the grill and put in a bowl and cover.
- While the vegetables are cooling cook the pasta according to package directions, drain and add to a large mixing bowl. Add the pesto to the hot pasta and toss to coat, set aside to cool.
- Once the peppers are cool enough to handle, take a paper towel and wipe the charred skin off and de-seed them.
- Chop all the grilled vegetables into bite-size pieces and add to the cooled pasta along with the cherry tomatoes, bocconcini and basil and mix well.
- Serve at room temperature.
Video
Notes
Nutrition
Serving: 1cup | Calories: 240kcal | Carbohydrates: 36g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 115mg | Fiber: 4g | Sugar: 5g