Pesto pasta with vegetable salsa

INGREDIENTS:

• 300g Barilla Penne Rigate
• Shaved parmesan, to serve

PESTO

• 1 cup (80g) basil leaves, loosely packed, roughly torn
• 5 tablespoons pine nuts, toasted
• 2 garlic cloves
• 1/4 cup grated parmesan
• 1/3 cup (80ml) olive oil

SALSA

• 1 carrot, peeled
• 1 yellow capsicum
• 1 red capsicum
• 1 red onion
• 1 zucchini
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon caster sugar

INSTRUCTIONS:

• Step 1
  To make the pesto, place the basil leaves, pine nuts, garlic and parmesan in a food processor. Process until just combined, then slowly add olive oil and continue to pulse for a further minute. Keep refrigerated until required.
• Step 2
  To make the salsa, finely dice all the vegetables. Heat oil in a frypan over medium heat and cook vegetables and garlic, stirring continuously, for 1-2 minutes or until the vegetables are just softened, but not coloured. Add vinegar and sugar, and season with salt and pepper.
• Step 3
  Cook pasta according to packet instructions until al dente, drain, then toss through pesto. Serve topped with salsa and shaved parmesan.