Pasta Perciatelli with Roasted Vegetables
Pasta and Pizza • Italian
Description
Perciatelli, similar to vermicelli, can be replaced with spaghetti in this salad.
Ingredients
- Spaghetti 30 oz
- Scallions 12 pieces
- Courgette 2 pieces
- Turnips 4 pieces
- Butternut Squash 2 pieces
- Garlic 4 cloves
- Olive Oil 5 fl oz
- Basil 10 oz
- Dijon Mustard 2 tablespoons
- Malt Vinegar 5 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Cook the pasta in salted water, drain, and rinse in a colander with cold water.
Step 2
Slice the onions into rings. Cut the carrots, zucchini, and squash in half, then slice the halves into strips.
Step 3
Preheat the oven to 355°F. In a bowl, mix the chopped vegetables, garlic, 30 ml of olive oil, salt, and pepper. Spread everything on a baking sheet and roast for 4 minutes until the vegetables start to soften (be careful not to overcook them).
Step 4
Remove the garlic from the baking sheet, place it in a blender, add the mustard and vinegar. Start blending, gradually pouring in the remaining olive oil. Season with salt and pepper.
Step 5
Combine the vegetables and sauce with the pasta and mix thoroughly. Chop the basil, reserving a few leaves for garnish, and add it to the pasta.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!