FUSILLI WITH PESTO AND GRILLED VEGETABLES

Ain't nothing better than a fresh 'n tasty pasta meal during these hot summer months. This Italian fusilli with grilled vegetables and creamy pesto will make you lick the pasta right off your plate. If you know us, you'll also know we don't 'do' exaggerations, it's all real and honest in these reviews of ours. Serve this as a main or as a dish at a BBQ (along with our potato salad, perhaps?) and stun your own tastebuds or those of your friends and family. Let's pesto! Sorry, go! 


PREP TIME: 40 minutes // SERVINGS: 2 // MEAL: dinner

INGREDIENTS

- 1 zucchini

- 1 eggplant

- a handful cherry tomatoes

- a handful of fresh basil

- 1tsp lemon

- 2/3 cup pine nuts

- 2 servings of fusilli pasta

- salt and pepper to taste

- 2tsp garlic

- olive oil to taste

STEP-BY-STEP

1. Slice the zucchini and eggplant and roast in the oven on 200°C for 20 minutes.

2. Slice the cherry tomatoes in half and put them in a bowl.

3. To make the pesto, put three handfuls of basil, garlic, salt and pepper, the lemon and olive oil in a bowl and mix well together. If the pesto is too thick, add more olive oil. 

4. Boil water in a pot and cook the fusilli pasta for 8 minutes. Slice the roasted zucchini and eggplant in again and add to the pasta along with the cherry tomatoes and the pesto. Combine, then top with fresh basil.