Recipe: Mediterranean Pasta
1 Apr 2011
Serves 12–14
INGREDIENTS
500g fussili pasta
¼ butter squash or pumpkin
1 red pepper
1 yellow pepper
200g black olives
12 cherry tomatoes
6 large leaves bok choy
Handful fresh basil/oregano
150g semi-dried tomatoes
150g feta cheese
Teaspoon dried Italian herbs
Extra virgin olive oil
Pesto sauce
METHOD
Preheat oven to 180C. Chop the butternut into small cubes and place on a roasting tray. Slice the red and yellow peppers into strips and place on roasting tray. Drizzle with olive oil and bake until soft and tender. Slice the olives and cherry tomatoes in half. Finely chop the fresh herbs. Cut off the stalks on the bok choy and slice the leaves into long thin strips then in half again. Chop the semi-dried tomatoes into small chunks. Roughly break the feta cheese into approximately 1cm-sized pieces.
Cook the pasta as per directions on the packet, and drain. Once the butternut and peppers are cooked, combine these and the other ingredients in a large mixing bowl. Lastly, add the cooked pasta and pesto sauce. Mix well together.