Sunday, October 28, 2007
Sundried Tomato Pesto Pasta
You really, really cannot beat the old pasta-and-pesto combo. It's quick, flavoursome and perfect for a mid-week meal. And if you chuck some roasted veggies into the mix, then it becomes healthy with a minimum of fuss. Bwahahahah!
Sundried Tomato Pesto Pasta with Roasted Sweet Potatoes
1 largish sweet potato, peeled and cut into 2cm dice
1 tablespoon olive oil
1 quantity of fettucine
1 small jar of Sundried Tomato Pesto
1 - Preheat the oven to 200 C. Place the sweet potato in a roasting dish, and toss with the olive oil. Roast for 30 minutes, or until the sweet potatoes are tender.
2 - Meanwhile, cook the pasta according to the packet directions, or until al dente. Drain, then place back in the pan.
3 - Toss as much pesto as you fancy in with the pasta, alongside the sweet potatoes. Mix thoroughly, then serve with a nice green salad.