200g sun dried tomatoes in oil
1 bunch of basil (leaves only)
¼ cup of pine nuts (80g)
1-2 cloves of garlic
Juice of 1 lemon
¼ cup olive oil- use the sun dried tomato oil if you have any left
Roasted vegetables and pasta:
250g chickpea pasta
1 red capsicum
200g of tomatoes (cherry or roma)
2 tblsp oil – use the sun dried tomato oil if you have any left
30 minutes in advance, chop your eggplant into strips or cubes and salt generously on the white flesh. Set aside and allow moisture to draw out of the eggplant.
To make the pesto combine all ingredients into a blender and blend until the desired consistency is reached.
Rinse the salt off your eggplant and squeeze out any moisture. Set aside and then chop the remaining vegetables coarsely, except cherry tomatoes which can stay whole.
Toss the vegetables in oil and roast in a hot oven (220C) for approximately 20 minutes, or until soft and golden. The vegetables will roast best if they’re not crowded, so spread them over two trays if possible.
Boil 1.5L of water in a saucepan and cook the pasta stirring occasionally. Check the pasta after about 8 minutes and when you have the desired texture strain water off.
When your pasta, vegetables and pesto are ready combine and serve.