Serves 4
A delicious meal for a summers evening 😊
Ingredients:
½ packet skrew pasta
1 packet roasted vegetable mix (butternut cubes, baby marrows, sweet potatoes, carrots etc.)
1 feta round (cut into cubes)
2 garlic cloves (crusted)
2tsp dried rosemary
2tsp dried thyme
1 sachet Ina Paarman Red Pepper Pesto
2tsp dried parsley
2tsp dried basil
8 olives (pitted)
Salt and pepper (to taste)
1tbsp olive oil
Method:
Place vegetables in a mixing bowl. Drizzle over olive oil and mix together so that the vegetables are coated.
Preheat Air fryer to 180C and cook vegetables for 15 minutes.
If you don’t have an air fryer, then you can roast the vegetables in a roasting pan in the oven. Roast in the oven for 25-30 minutes o until brown and cooked through.
Bring a pot of salted water to the boil and cook pasta according to the packet instructions. Cook until al dente and drain.
Place drained pasta in a dish. Add roasted vegetables, pesto, feta cubes, herbs and olives and toss well to combine.
Drizzle with a tsp of Olive oil and add salt and pepper to taste.
Serve when ready or make and store in an airtight container.
This makes a delicious lunch as well.
Tickle your tastebuds 