Vego Pesto Pasta

Nutrition per serve

Ingredients

• 2clov garlic
• 2pcs small sweet potato
• 1head broccoli
• 400g shell pasta
• 40g slivered almonds
• 100g feta
• 100g basil pesto
• 23ml olive oil
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Bring a large saucepan of salted water to the boil for the pasta. Crush or finely chop 2 garlic cloves. Cut the unpeeled sweet potatoes into 2cm chunks. Cut the broccoli stem into 1cm chunks, then cut the head into small florets.
2. Step 2 — Roast veggies
   Combine the garlic, 3 tsp olive oil and 2 tsp honey in a bowl. Put the sweet potato on a lined tray, drizzle with the garlic oil mixture, season with salt and pepper and toss to coat. Put the broccoli on the remaining lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast the veggies for 20-25 mins until golden and tender.
3. Step 3 — Cook pasta
   Meanwhile, cook the pasta in the pan of boiling water for 11 mins or until al dente. Reserve 180ml (¾ cup) cooking water, then drain the pasta. Return the pasta to the pan.
4. Step 4 — Toast almonds
   Put the almonds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
5. Step 5 — Serve up
   Crumble the feta. Add the reserved cooking water, roasted veggies, pesto and half the feta to the pasta in the pan and toss to combine. Taste, then season with salt and pepper. Divide the pesto pasta among bowls, scatter over the almonds and remaining feta and enjoy!
6. Step 6 — Feed A Crowd
   If you like, put the pasta in a big bowl in the middle of the table for everyone to help themselves. If you have some on hand, serve with some extra virgin olive oil for drizzling or lemon wedges to squeeze over.

Allergens

Gluten, Wheat, Almond, Milch, Walnut