COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS:
300g pasta (spirals,
200g pesto (homemade or store bought) Salt
Cracked pepper
200g Cherry tompoes
3 medium corn on cob
2 medium zucchini
Olive oil
2 handfuls of Salad leaves
1/2 cup Mexi Kraut
METHOD:
Preheat oven to 210 degrees C or alternatively can use the BBQ.
Cut zucchini into 0.5cm thick rounds. Place on an oven tray along with corn cobs. Drizzle with olive oil and season well with salt and pepper. Mix around to coast veggies in oil. Roast in the oven for 20-25 minutes until cooked. Alternatively you can cook the veggies on the BBQ for a chargrilled flavour! Cooking time may vary.
While the veggies are cooking, cook the pasta according to packet instructions.
Once pasta is cooked, drain well and transfer to a large mixing bowl. Add in 4 table spoons of pesto and 1/2 teaspoon of salt (or to taste, this may vary depending on the pesto you use). Mix together and set aside.
Slice cherry tomatoes in half. Gently toss tomatoes, 1/2 a cup of Mexi Kraut and salad leaves into the pesto pasta. Transfer pasta into a serving dish. Top with roast veggies, extra kraut and drizzle on the rest of the pesto. Season with sea salt flakes and cracked pepper.
Tastes great with grilled meat!
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