Fusilli with Classic Basil Pesto and Roasted Vegetables Recipes

Cooking Time: 30 - 45 mins
Serves: 2   

Ingredients

6 small new potatoes, peeled & cut in half
3 tbsp of extra virgin olive oil
sea salt and freshly ground black pepper
50g of mange tout
10 cherry tomatoes
200g of fusilli pasta
half a jar of Sacla' Classic Pesto or Organic Green Pesto
Grana Padano shavings to serve

Instructions

Preheat oven to 180?C/350?F/Gas Mark 4.

Arrange the potatoes on a baking tray and roll them in the olive oil and salt.

Roast them in the oven until they're crisp on the outside, and fluffy-soft in the middle. This should only take about twenty minutes.

Turn them over and put them back in the oven with the tomatoes and mange tout. Continue to cook for a further ten minutes.

Meanwhile, bring a large pan of water to the boil, add the fusilli and cook until its perfectly al dente.

Drain it and run the Sacla' Pesto through it adding a tablespoon of the hot water to help it coat each piece.

Finally the pasta's about to take its final shape.

Add the roasted vegetables to the pasta and season well. Stir thoroughly and serve with the drama of a great downpour of shavings of Grana Padano.