Ingredients
Basil pesto
- 225 g (8 oz/2 bunches) basil
- 80 g (2 3/4 oz/1/2 cup) pine nuts
- 1 garlic clove, roughly chopped
- 30 g (1 oz/1/3 cup) grated pepper pecorino cheese, plus extra, to serve
- 1 red chilli, roughly chopped
- 185 ml (6 fl oz/3/4 cup) olive oil
- 200 g (7 oz) broccoli , chopped into florets
- 100 g (3 1/2 oz) button mushrooms, sliced
- 1 carrot, cut into julienne strips
- 175 g (6 oz/1 bunch) asparagus, trimmed and cut into 2 cm (3/4 inch) lengths
- 500 g (1 lb 2 oz) penne
- 1/2 red capsicum (pepper), cut into julienne strips
Method
1. To make the pesto, put the basil, pine nuts, garlic, pecorino and chilli in a food processor and blend until finely chopped. With the motor running, add the olive oil in a thin stream and process until well combined. Season to taste.
2. Line a large steamer with baking paper and punch with holes. Arrange the broccoli, mushrooms, carrot and asparagus in a single layer on top and cover with a lid. Sit the steamer over a saucepan or wok of simmering water and steam for about 4–5 minutes, or until just cooked.
3. Meanwhile, cook the penne in a large saucepan of rapidly boiling salted water for 8–10 minutes, or until al dente. Drain well and return to the pan. Add the steamed vegetables, capsicum and pesto to the pasta and mix well. Serve hot or cold with extra pecorino, if desired.
