Pistou Pasta
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.
Ingredients
- 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
Method
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1
Roast each vegetable separately with a little olive oil, for 15 to 20 minutes at 450° F.
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2
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.
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3
Heat half the olive oil, then roast the almonds for 1 minute in the pan used to boil the pasta.
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4
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.
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5
Add the remaining olive oil, pistou and fresh basil. Salt and pepper to taste. Mix well and serve.
