| | Pesto and chargrilled vegetable pasta
Pesto and chargrilled vegetable pasta
Pesto and chargrilled vegetable pasta 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Make basil and parsley pesto Place pine nuts, basil, parsley and garlic in food processor. Process until roughly chopped. With motor still running, pour oil into feed tube in a slow and steady stream until oil is incorporated. Add parmesan and lemon juice. Process to combine. Season with salt and pepper. Set aside.
  2. Cook pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until tender. Drain, reserving 1/4 cup water.
  3. Return pasta to saucepan over low heat. Add 1/2 cup pesto (see note), olives, tomatoes, eggplant, capsicum and reserved water. Toss until well combined and heated through. Serve immediately.
Time for preparing:
10 min.


  • 400g spaghetti
  • 1/2 cup kalamata olives
  • 1/2 cup semi-dried tomatoes, cut into strips
  • 100g chargrilled eggplant, cut into strips
  • 100g chargrilled capsicum, cut into strips
  • Basil and parsley pesto
  • 1/3 cup pine nuts, toasted
  • 1 bunch basil, leaves picked
  • 1 bunch flat-leaf parsley, leaves picked
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1/3 cup finely grated parmesan cheese
  • 1/2 lemon, juiced