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Fresh pesto pasta salad
 with roasted veg 
and baked ricotta

Nothing beats a bowl of good old pesto pasta. Make your own homemade rocket and basil pesto before stirring through penne and topping with roasted veg and ricotta. The kids will love it, too!

Serves 4

Prep Time 15 min

Cooking Time 30 min


  • 1 small aubergine, thinly sliced widthways
  • courgettes, sliced
  • 2 peppers (1 red, 1 yellow), sliced
  • 250g ricotta
  • 1tsp chopped fresh 
  • Spray olive oil
  • 250g penne
  • 25g bunch fresh basil
  • 100g rocket
  • 4tbsp pine nuts, toasted
  • 1tbsp extra-virgin olive oil
  • 1 garlic clove, crushed
  • 3tbsp parmesan, shaved


  1. Heat the oven to 200°C/180°C/gas 6. Line 
2 baking trays with non-stick baking paper. Arrange the aubergine, courgette and peppers over 1 tray and half of the other.
  2. Crumble the ricotta over the empty half of the second baking tray. Scatter with the oregano and season with black pepper. Spray with olive oil, then roast for 25–30 min.
  3. Meanwhile, cook the pasta according to the pack instructions, then drain. Put the basil, a quarter of the rocket, 1tbsp pine nuts, the olive oil and garlic, 1tbsp parmesan and 2tbsp water in a food processor and whiz into a smooth pesto.
  4. Combine the roasted vegetables, pasta and pesto in a large bowl and stir through the remaining rocket. Break the baked ricotta over the top and scatter with the remaining pine nuts. Divide among 4 serving bowls and sprinkle with the remaining parmesan to serve.

Nutrition per serving

Read more on how we calculate nutrition.
481 21g 20.6g 7.1g 5.8g 7.8g 0.3g 343mg 50g 3.4mg

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