Recipe for the Month of January 2008
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Roasted Vegetable & Pasta Salad with Walnut & Cashew Pesto
From the Cookbook: Olive Oil by Sian Irvine
Ingredients:
•
1 red pepper
•
1 green pepper
•
1 yellow pepper
•
1 zucchini
•
1/2 large eggplant
•
1 small container baby corn (8 mini ears)
•
1/2 head fennel
•
2 tbsp. B.R. Cohn Extra Virgin Olive Oil
•
1 lb. fusilli pasta
Walnut & Cashew Pesto
• 2 garlic cloves• 1 bunch basil
• 1/4 cup pine nuts
• 1/4 cup walnuts, toasted
• 1/4 cup cashew nuts, toasted
• 3 oz. Parmesan cheese, grated
• 3/4 cup B.R. Cohn Extra Virgin Olive Oil
Preparation:
1. Preheat oven to 200 degrees
2. Dice all vegetables. Place in a hot roasting pan, drizzle with Olive Oil, and roast for about 40 - 45 minutes. Transfer to a large bowl to cool.
3. Cook pasta as directed. Drain, cool, and mix with the roasted vegetables.
4. To make the pesto, place all the dry ingredients in a blender and puree to a coarse paste, adding the Olive Oil a little at a time. Season to taste.
5. Divide the pasta and vegetable mixture among 4 plates, spooning a generous helping of the walnut and cashew pesto over each one.
Serves 4