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Warm pesto roast veg

Warm pesto roast veg

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal306
fat15g
saturates3g
carbs35g
sugars29g
fibre10g
protein10g
low insalt0.32g
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Ingredients

  • 3 parsnips , sliced
  • 2 red onions , sliced
  • 2 red peppers , sliced
  • 1 small butternut squash , sliced
  • 2 tbsp olive or sunflower oil
  • 4 tbsp basil pesto (you can find it in the chiller cabinet)
  • 100g salad spinach leaves
  • 2 tbsp pine nut , toasted
  • 1 garlic clove , crushed

Method

  • STEP 1

    Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.

  • STEP 2

    Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.

RECIPE TIPS
TIP

You can roast halved and deseeded squash with the skin on, if you like – just scoop the flesh away from the skin with a spoon and toss into the salad.

Recipe from Good Food magazine, February 2008

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Overall rating

A star rating of 4.8 out of 5.11 ratings
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