Roasted vegetables fusilli in a tomato pesto sauce - Saclà USA
Preheat the oven to Gas 200° C/ 400 F. Place the prepared vegetables in a roasting pan, with the rosemary or thyme, season with sea salt and freshly…
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Ingredients
- 1 small aubergine, roughly diced
- 225g vine grown cherry tomatoes, halved
- 225g red onions, peeled and roughly sliced
- 2-4 cloves garlic
- 2 large sprigs of rosemary or thyme
- sea salt
- freshly ground black pepper
- 1 jar of Saclà Pesto Rosso
- 3 – 4 tbsp pine nuts
- 2 – 3 tbsp olive oil
- 400g Fusilli pasta
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