Pasta, Noodles and Rice Recipes - Linguine with Vegetables Recipe

  
 

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

  • 5 tablespoons olive oil

  • 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:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Finally, add the torn basil leaves and toss again, then serve immediately.