Pesto pasta with chargrilled zucchini, capsicum and haloumi
- Make basil pesto. Place pine nuts in food processor and process until finely chopped.
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Cooking tools:
- Food processor
- Grill pan
- Pot
- Colander
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Stove
- Paper bag
- Serving platter
Ingredients
- San Remo Reg No43 Orrechiette 500g
- 300g zucchini, cut into 1cm thick ribbons
- 180g haloumi, cut into 1cm thick slices
- 1 cup baby rocket
- olive oil and lemon wedges, to serve
- 1 large red capsicum, cut into quarters lengthways, seeds and veins removed
- ½ cup finely grated parmesan cheese
- 2 small cloves garlic, crushed
- 1/3 cup olive oil
- ground black pepper
- salt, to taste
- 3/4 cup firmly packed fresh basil leaves
- ¼ cup toasted pine nuts
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