In a pan over a high heat, stir-fry the vegetables in the heated olive oil until tender crisp. Stir in the garlic and stock and season to taste, then simmer for a few minutes.
Meanwhile, cook the pasta in rapidly boiling salted water until al dente, then drain (reserve the cooking water). Mix the hot pasta with the pesto – if necessary loosen with a little of the reserved pasta water or olive oil. Top with the vegetables and roasted walnuts and pass around extra grated cheese when serving.
To make the pesto:
Blend the herbs, garlic and a little seasoning with the olive oil to form a paste. Stir in the cheese by hand.
Per serving: 3340 kJ, 25 g protein, 38 g fat, 81 g carbs
The pecorino Romano from Sardinia is a sheep’s-milk cheese with a delicious sharp, salty edge. Its good flavour adds to the success of this simple dish.
Wine: Groote Post The Old Man’s Blend White 2009Back