Ingredients
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:
300g radiatori pasta
100g soft goat’s cheese
Method
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.
Cook the pasta in well-salted water until al dente, then drain and allow it to cool slightly.
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.
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.
