Serves 12-14 people
¼ butter squash or pumpkin
1 red pepper
1 yellow pepper
200gms black olives
12 cherry tomato's
6 large leaves bok choy
Handful fresh basil/oregano
150gms semi dried tomato's
150 gms feta cheese
Teaspoon dried Italian herbs
Extra virgin olive oil
Pesto sauce (see pesto sauce recipe)
oven to 180 degrees C
Chop the butternut into small cubes place on a roasting tray.
Slice the red and yellow peppers into strips and place on roasting
tray. Drizzle with olive oil and bake until soft and tender. Slice
the olives and cherry tomatos in half. Finely chop the fresh herbs.
Cut off the stalks on the bok choy and slice the leaves into long
thin strips then in half again. Chop the semi dried tomatos into
small chunks. Roughly break the feta cheese into approx 1cm sized
Cook the pasta as per directions on the packet, and drain. Once
the butternut and peppers are cooked, combine these and the other
ingredients in a large mixing bowl. Lastly add the cooked pasta
and pesto sauce. Mix well together.
This pasta is perfect served straight after it has been made.
Or can be packed in a container for a picnic. Its just as tasty
cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese
(or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste
Place basil leaves and garlic in food processor or blender and
process until leaves are finely chopped. Add nuts and process
until nuts are finely chopped. Add cheese and process until combined.
With the machine running, add olive oil in a slow, steady stream.
After the oil is incorporated, turn off the machine and add salt
and pepper to taste. If not using immediately, store in an air-tight
container with a thin coating of olive oil on top to keep the
sauce from turning dark. Pesto will keep well in the refrigerator
for a week or more. This recipe is approximately 3-1/2 to 4 cups,
and can be halved.