John This is a simple vegetarian pasta that is full of a beautiful spinach and basil pesto flavour.
The pasta is mixed with a lovely blend of baked capsicum and cherry tomato. Cherry Bocconcini adds a subtle cheese flavour while the real flavour comes from the amazing basil & spinach pesto. This pasta meal can be served warm or cool as a pasta salad. Either way, the pesto flavour shines through.
This is a great pasta meal that will please vegetarians as well as those looking to have ‘meat free’ dinner day.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 350 g Casarecce Pasta
- 1 Red Capsicum diced
- 450 g Cherry Tomatoes halved
- 1 tbsp Olive Oil
- Salt to season
- Pepper to season
- 180 g Cherry Bocconcini halved
Spinach & Basil Pesto
- 2 cups Baby Spinach
- 1 cup Basil Leaves plus extra to garnish as required
- 1 clove Garlic crushed
- 1/3 cup Parmesan grated
- 2 tbsp Pine Nuts toasted
- 1 tbsp Lemon Juice
- 1/2 cup Olive Oil
Ingredients
Spinach & Basil Pesto
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Instructions
- Pre-heat a fan forced oven to 200°C (390°F).
- Cook pasta according to packet directions. Drain and set aside.
- Place diced capsicum and cherry tomatoes on a large baking dish.
- Drizzle with olive oil and stir to coat capsicum and tomato with olive oil.
- Season with salt & pepper.
- Place baking dish in oven and cook for 10 minutes. Remove from oven.
- Add cooked pasta, spinach & basil pesto (see instructions below) and cherry bocconcini to the baking dish and stir to mix through and coat pasta and bocconcini with the pesto.
- Serve and garnish with additional basil leaves if required.
Spinach & Basil Pesto
- In a food processor, add baby spinach, basil, garlic, parmesan, toasted pine nuts, lemon juice, salt & pepper. Process to mix ingredients.
- While processor is running gradually add olive oil and continue processsing until a smooth pesto is created.
