The Australian Women’s Weekly Food – March 2019

THEITALIANBOWL
PREP+ COOKTIME 45 MINUTES SERVES 4

375gfusillipasta
cookingoilspray
2 smallzucchini(180g),slicedthinly
400gcannedborlottibeans,
drained,rinsed
135gjarroastedcapsicum,sliced
thickly(seenotes)
200gbabyromatomatoes,
halvedlengthways
1 smallradicchio(150g),trimmed,
shredded
1/2 smallredonion(50g),
chopped finely

200gcherrybocconcini,torn

1/2cupfreshbasilleaves

SEMI-DRIEDTOMATOPESTO

1/2cup(75g)drainedcoarsely

choppedsemi-driedtomatoes,

plus¼ cup(60ml)reservedoil

1 1/2tablespoonspinenuts,toasted

1 1/2tablespoonsfreshlygrated

parmesan

1 tablespoonbalsamicvinegar

1 clovegarlic,crushed

1 teaspoondriedoregano

1 teaspoon dried basil

TEST

KITCHEN

NOTES

Tomakethisglutenfree,

usea gluten-freepasta.

Youwillneedhalfa 270g

jarroastedcapsicum for

thisrecipe.

Add150gbacon,if you

like;grillit instep3 for

5 minutesbefore adding

the zucchini.

1 Makesemi-driedtomatopesto.

2 Cookpastaina largesaucepan

ofsaltedboilingwaterfollowing

packetdirectionsuntiltender.

Drain,reserving¼cup(60ml)

cookingliquid.Return pasta to pan.

Coolslightly.

3 Meanwhile,heatanoiledgrillpan

(orplate)overmedium-highheat.

Sprayzucchiniwithoil;cook,for

2 minutesoneachsideoruntil

tenderandcharmarksappear.

4 Addpesto,borlottibeans,

capsicumandzucchinitopasta;

cook,stirringgently,overmedium

heatfor3 minutesoruntilwarmed

throughandwellcombined.Stirin

a littleofthereservedpastawater

if necessarytoloosenthesauce;

removefromheat.Addtomatoes,

radicchio,onionandbocconcini;

tossgentlytocombine.

5 Transferpastamixturetoa platter;

sprinklewithbasil leaves and

season to taste.

SEMI-DRIEDTOMATOPESTO

Processtomatoes,pinenuts,

parmesan,vinegar,garlic,oregano

andbasiluntila chunkypasteforms.

Withmotoroperating,addreserved

oilina steadystreamandprocess

untilcombined;youmayneedtoadd

a littlemoreolive oil. Season to taste.

(Makes 1 cup)

AWW FOOD•ISSUE FORTY NINE 33