Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Pasta à la Provençale
Ratatouille vegetables roasted until they collapse a little, then tossed warm through fusilli with basil pesto. Goat's cheese crumbled over so it softens into the pasta.
Camilla Gobourn
Feeds: 4
40 minutes
Ingredients
- 300g radiatori pasta
-
1 aubergine, chopped into 2cm chunks
-
1 courgette, roughly chopped
-
2 red peppers, roughly chopped
-
250g cherry tomatoes
-
2 cloves garlic, unpeeled
-
Olive oil
-
Salt, pepper
- For the Pesto
-
1 small bunch fresh basil
-
30g parmesan, finely grated
-
2 tbsp olive oil
-
1–2 tbsp water (to loosen)
- To serve
-
100g soft goat’s cheese
-
Mirabeau Rosé
Radiatori
From: £4.95
Method
1
Preheat the oven to 200°C (180°C fan). Toss the aubergines, courgettes, peppers, tomatoes and garlic cloves with olive oil and a pinch of salt, then roast until soft, caramelised and slightly jammy, around 30-35 minutes.
2
Cook the pasta in well-salted water until al dente, then drain and allow it to cool slightly.
3
Add the basil, roasted garlic (squeezed from its skins), parmesan and olive oil to a small food processor, then pulse until finely chopped. Add a splash of cold water if needed to loosen to a spoonable, runny consistency.
4
Toss the warm pasta with the roasted vegetables and pesto. Transfer to a serving dish and crumble over the goat’s cheese so it melts slightly into the warmth of the pasta. Finish with extra basil leaves and serve with a chilled glass of Mirabeau Rosé on the side.
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