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Pasta, Noodles and Rice Recipes -
Linguine with
Vegetables
Recipe
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Pasta, Noodles and Rice
Recipes
-
Linguine with
Vegetables Recipe
Ingredients
Serve
4
-
1
red pepper, cored, deseeded and cut into large
squares
-
1 courgette, sliced
-
1
red onion, sliced
-
1
small aubergine, sliced into thin rounds
-
8
asparagus spears, trimmed
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5
tablespoons olive oil
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300 g/10 oz linguine
-
3
tablespoons frozen petits pois
-
125 g/4 oz Parmesan cheese, freshly grated
-
handful of basil leaves, roughly torn
-
salt and pepper
Method:
-
The vegetables
can be either cooked on a griddle or grilled. To griddle,
heat a griddle pan, place the pepper squares on
it, skin side down, until the skin blisters and
blackens, then transfer the peppers to a
polythene bag.
-
Griddle the courgette, onion and
aubergine slices and the asparagus for 2 minutes
on each side. Alternatively, cook all these
vegetables under a preheated hot grill.
-
When the pepper is cool, peel off the skin and
slice the flesh into ribbons. Place in a dish
with the courgettes, onion, aubergine and
asparagus, drizzle with olive oil and put into a
warm oven to keep warm.
-
Cook the pasta until al
dente. Add the petits pais for the last minute of the cooking time.
Drain the pasta and petits pais in a colander,
then return to the saucepan.
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Add the warm
vegetables, season with salt and pepper and add
the Parmesan. Toss well, using two spoons,
adding a little more olive oil if necessary.
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Finally, add the torn basil leaves and toss
again, then serve immediately.
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