A simple little recipe that you can change as much as you like depending on whats in your fridge. This works great with leftover pasta but makes it look like a completey new meal.
Serves 1 person
Method
Method
- Cook the type of pasta you prefer in boiling water for the recommended time on the packet. Different shapes require different cooking times
- Drain pasta then place in a large bowl and drizzle over the olive oil. Coat the pasta and allow it to cool.
- Add a little oil to a frying pan and place on hob until it is at a very high heat. Cut the courgettes and mushroom into thick slices and place them flat on the pan and allow it to sear the underside until golden brown. Then turn them over and sear the other side. Leave aside to cool.
To assemble
- Add a dollop of pesto to the cooked pasta and mix in well. (optional: other chopped herbs or spices like harissa for a kick)
- Mix in the vegetables. (Optional: This is a great time to add any leftover vegetable you want to use up – you can also consider adding feta cheese chinks, chickpeas or diced chicken for more protein )
- Finally cut the cherry tomatoes in half and gently mix in along with the rocket for that peppery flavour. Keep chilled until you are ready to eat
Ingredients
- 4 Cherry Tomatoes
- 2 tablespoon(s) Olive Oil
- 75 grams Pasta
- 1 tablespoon(s) Pesto
- 1 Courgette
- 6 Medium Mushrooms
- 1 handful(s) Rocket
