Zucchini, roasted pepper, goat cheese and pesto pasta salad

Name: How to cook Zucchini, roasted pepper, goat cheese and pesto pasta salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Zucchini, roasted pepper, goat cheese and pesto pasta salad

I've been looking for a use for the leftover pesto from my last recipe. After a bit of brainstorming, this idea for a warm pasta salad popped into my head. The dish came together in the time it took to boil pasta. And paired with a simply grilled steak, it made for a deliciously bright, summery dinner.

Ingredient

Food ration :

4 servings

Cooking time :

15 minutes

3 cups

dry bowtie pasta

1 clove

garlic, minced

1/4 cup

extra virgin olive oil

medium zucchini, cut into 1 cm slices, then quartered

100 g

goat cheese

1 jar (296 ml)

roasted red peppers, drained and roughly chopped

Cooking instructions

* Step 1

Bring a medium pot of salted water to a boil and drop in the pasta.

* Step 2

Combine the garlic, olive oil, lemon zest and lemon juice in a large bowl.

* Step 3

Add a splash of veg oil to a medium pan on high heat. Add the zucchini and season with a bit of salt and pepper. Saute for about 2 minutes until the veg is browned but still mostly firm. Remove the zucchini to a plate and set aside.

* Step 4

Once cooked, drain the pasta well and add it to the bowl with the olive oil, garlic and lemon. Add the zucchini, goat cheese, roasted pepper, and 3 tbsp pesto and toss until everything's well-coated and the goat cheese has melted completely. Adjust the seasoning as required, then serve immediately.

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