Here is a quick
weekday pasta I made the other night. I have noticed that I'm making
less pasta dishes at the moment, but now I have made one. This one is
a simple and quick one, just a few ingredients tossed together. The
roasting adds sweetness to the vegetables and makes their taste more
intense. Now in the winter time I have been roasting a lot of root
vegetables, so it's a refreshing change to roast more summerly
vegetables. I also love what toasted pine nut kernels add to this
dish.
So here is the
recipe, have a look how I made the dish.
Ingredients
150 g baby peppers
200 g cherry
tomatoes on the vine
200 g asparagus
2 garlic cloves
3 tbsp olive oil
30 g pine nut
kernels
125 g buffalo
mozzarella
Fresh basil
Oregano
Ground black
pepper
Sea salt
Pappardelle pasta
Method
Slice the baby
peppers and roast them in the oven brushed with olive oil. Roast them
until they are soft and have dark roasting marks.
Roast the tomatoes
and asparagus a little shorter time, but also brushed with olive oil.
I did all the roasting at 200 C.
Toast the pine nut
kernels in the oven or on a dry pan.
Chop the garlic
cloves finely and cook them in olive oil until soft.
Boil the pasta in
water until al dente.
Combine the
roasted veg with the garlic in the pan and quickly toss together and
season.
Serve with torn
buffalo mozzarella on the top and drizzle a little your finest olive
oil onto the portions as well.
Enjoy!
Your VegHog
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