Orecchiette Pasta with Basil Pesto

Enjoy Italian dining with this pasta dish packed with vegetables and sun-ripened Kalamata olives. I roast the aubergine and courgette in the oven. Orecchiette (literally 'little ears') is shell-shaped pasta, cooked 'al dente'. The homemade pesto made from basil and cashew nuts adds a kick to this dish. Accompanying it is a roasted pepper stuffed with vegetables and mozzarella. A vegetable feast!

Aubergine, courgette, cherry tomatoes, leek, carrot, mushrooms, white onion, garlic, red pepper, fresh basil, sage, Kalamata olives, capers, rosemary, cashew nuts, mozzarella, Parmesan cheese, orecchiette pasta, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten.

Microwave

Heat the pasta loosely covered and the pepper uncovered for 3-4 minutes (1 person) to 4-7 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the pasta covered with an ovenproof plate or aluminium foil and the pepper uncovered for 15-20 minutes (1 person) to 20-30 minutes (2 or more persons).

Energy162,54 kcal

Protein5,04 g

Fat9,11 g

of which saturated1,64 g

Carbohydrates13,91 g

Dietary fibre2,06 g

Salt0,56 g

Average weight: 540 g

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