Roasted Vegetable Fusilli in a Tomato Pesto sauce

Serves 2. Preparation 20mins

Ingredients

1 small eggplant, roughly diced
225g vine grown cherry tomatoes, halved
225g red onions, peeled and roughly sliced
2-4 cloves garlic
2 large sprigs of rosemary or thyme
sea salt and freshly ground black pepper
1 jar of Saclą Tomato Pesto
3 - 4 tbsp pine nuts
2 - 3 tbsp olive oil
225g Fusilli pasta

Method

Preheat the oven to Gas 200° C/ 400 F. Place the prepared vegetables in a roasting pan, with the rosemary or thyme, season with sea salt and freshly ground black pepper, mix in the pine nuts, then drizzle over the olive oil and sprinkle with sea salt and black pepper, add fresh herbs and roast in the oven for 20 minutes until soft. Meanwhile, bring a pan of salted water to the boil, add Fusilli pasta and cook until al dente. Drain and return the pasta to the pan and stir in the contents of a jar of the Saclą Tomato Pesto to the cooked pasta and mix well. Top with the cooked vegetables and shavings of Parmesan cheese. Serve immediately.