Instructions
- Pre-heat the oven to 220°C / 425°F / Gas 7.
- Measure the oil into a large poly bag, add the onions and red pepper and season well. Toss together and turn into a large roasting tin and roast in pre-heated oven, turning from time to time, for about 40 minutes, until the vegetables are just done. Add the courgettes after 20 minutes as they take less time to cook.
- Boil the pasta in salted water according to the instructions on the packet, usually about 10 minutes, adding the broccoli and asparagus for the last 3 minutes. Drain and leave in the colander.
- Heat the crème fraiche and pesto in the saucepan, return the pasta and roasted vegetables to the pan and toss together adding some of the Parmesan.
- Serve immediately in a heated dish, sprinkled with the remaining Parmesan.
This recipe was originally published on Mary Berry’s website.
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