Pasta with Grilled Vegetables and Sun-dried Tomato Pesto
Another pasta recipe? Why not! Pasta is fiber. Here it’s combined with grilled vegetables, so it’s fiber + fiber= Happiness!
Here I added Prosciutto and grilled chicken. Tatiana thought it was overkill… Not me! See what you think. You can even make it vegetarian. Wow! so many choices… Follow your heart!
INGREDIENTS
- 1 zucchini cut lengthwise
- 8 oz (227g) mushrooms cut in 3
- 1 red pepper, quartered
- 1 yellow pepper, quartered
- Half a fennel bulb cut in 3 lengthwise
- 1 bunch green onions chopped finely
- Pasta of your choice ( Isola Fresh pasta if you can…)
- 1 lb (454) grilled chicken (see my recipe for grilled chicken) http://maisonlegrand.com/en/2009/02/09/how-to-grill-your-chicken-without-risks/
- 10 slices Prosciutto ham cut in small pieces
- 1 cup (250ml) cream, 35% , 18% or 10%
- 4 tbs (60ml) Le Grand’s Sundried Tomato Pesto
- Dried thyme, to taste
- Olive oil
- Sea salt
PREPARATION
- Heat up the oven to 350F
- Place all the vegetables in a oven proof dish
- Toss with olive oil, thyme and sea salt
- Cook for 15-20 minutes
- Meanwhile cook the pasta
- When the vegetables are done let them cool a little then chop them finely
- In a pan heat up the green onion, chicken and proscuitto very gently at low heat, just so the green onions are steamed a little
- Add the grilled vegetables and heat up the casserole for 2 minutes
- In a little bowl mix the pesto and cream, stir into the casserole, you may add a little of the pasta cooking liquid to make it more sauce like.
- Top the pasta and harvest the compliments!
March 2, 2009 à 12 h 43 min
[...] Texans are lucky! Since yesterday we’re sampling our Sauce with all Natural Isola fresh pasta! The fabulous texture and fulfilling taste of the Isola pasta is rare. And on top of it they don’t use eggs. I wish we had them in Quebec… You can use our pesto alone with this delicious pasta or try our pasta recipe! Grilled vegetables & pasta with Sun Dried tomato pesto [...]