Ingredients:
Homemade Red Pesto:
- 100g of sun-dried tomatoes
- 100g of roast red pepper
- 10g of basil
- 1 garlic clove, minced
- 30g of pine nuts, toasted
- 20g of Parmesan, grated
- 20ml of olive oil
- salt
- Black pepper
- 60g Aubergine
- 60g Courgette
- 60g Red Onion
- 1-2 Chicken breasts
- 1 garlic cloves
- 4-5 cherry tomatoes
- Fresh Basil
- 1 tsp Mixed herbs
- Parmesan cheese
- Olive Oil
On a roasting tray, add the chopped aubergine, courgette, red pepper, cherry tomatoes, red onion and garlic and drizzle with some olive oil. Season with salt, pepper and mixed herbs. Roast in the oven at 200oC for 20-30 min until golden and starting to crisp.
For the red pesto sauce: Take the roasted red pepper from the baking sheet and pop into a blender. Add in the sun-dried tomatoes, fresh basil, pine nuts, parmesan, olive oil and season well with salt and pepper. Blitz into a puree texture.
To a pot of boiling water, add in the tagliatelle and boil for 5-6 minutes (keeping a cup of pasta water for the sauce). In a frying pan, add a tbsp oil oil and gently fry off the slices of chicken until browned. Take the cooked pasta from the pot and add to the frying pan, tossing with the chicken.
Add in the roasted vegetables, tomato pesto sauce and some of the reserved pasta water. Season with some salt and pepper and serve with more parmesan and fresh basil.
