Average Rating  ? No. of Servings   15 Approximate Cost   $37.12 Comments:   Ingredients: 500.00 g   pasta (GF)   1.00   Pesto-Vegan and nut free   60.00 ml   lemon juice   60.00 ml    olive oil-extra virgin   150.00 g   parmesan cheese   150.00 g   red onion (kg)   1.50   Red Pepper (Capsicum)   1.00 kg   seasonal vegetables for roasting

Directions: Oven 200 C Put pasta water on. Chop or slice vegetables into desired size for roasting.( Cut faster cooking veges like courgettes/beans/peppers bigger and dense veges like pumpkin smaller so they will cook reasonably evenly). Mix with olive oil and spread thinly in roasting trays. Sprinkle with salt. Roast 15-20 minutes. Cook pasta until al dente, drain and rinse until cool. Dressing: mix pesto with extra virgin olive oil and lemon juice until a good consistency for coating salad. Check seasoning. Mix veges and pasta together with dressing and add parmesan. Mix well. Serve.