This recipe contains as many (maybe even more) vegetables as pasta. The portions are generous, feel free to adjust according to the number of guests. Provencal pistou is a basilic-based sauce which resembles pesto. We like to serve it with fish, grilled vegetables or even in soup.
- 2 coloured bell peppers, cubed
- 2 Italian tomatoes, quartered lengthwise
- 2 medium egg plants, cubed
- 4 fresh garlic stems, julienned
- 20 whole pattypan squashes
- 1 (450g) pack pasta, penne style
- ¼ cup olive oil
- ½ cup almonds, julienned
- 1 cup cheddar or parmesan cheese
- ¼ cup pistou
- ½ cup fresh basilic, chopped
- Salt and pepper to taste
Roast each vegetable separately with a little olive oil, for 15 to 20 minutes at 450° F.
Cook the pasta al dente according to the instructions on the packet, drain then set aside 2 cups of the pasta water for the sauce.
Heat half the olive oil, then roast the almonds for 1 minute in the pan used to boil the pasta.
Add the cooked pasta, roasted vegetables, pasta water and cheese to the pan.
Cook and continue mixing until the liquid is absorbed by the pasta.
Add the remaining olive oil, pistou and fresh basil. Salt and pepper to taste. Mix well and serve.