Pesto and chargrilled vegetable pasta

Ingredients (serves 4)
* 400g dried spaghetti pasta
* 1/2 cup kalamata olives
* 1/2 cup semi-dried tomatoes, cut into strips
* 100g chargrilled eggplant, cut into strips
* 100g chargrilled capsicum, cut into strips
Basil and parsley pesto
* 1/3 cup pine nuts, toasted
* 1 bunch basil, leaves picked
* 1 bunch flat-leaf parsley, leaves picked
* 2 garlic cloves
* 2 tablespoons olive oil
* 1/3 cup finely grated parmesan cheese
* 1/2 lemon, juiced


Method
1. Make basil and parsley pesto Place pine nuts, basil, parsley and garlic in food processor. Process until roughly chopped. With motor still running, pour oil into feed tube in a slow and steady stream until oil is incorporated. Add parmesan and lemon juice. Process to combine. Season with salt and pepper. Set aside.
2. Cook pasta in a large saucepan of salted boiling water for 10 to 12 minutes or until tender. Drain, reserving 1/4 cup water.
3. Return pasta to saucepan over low heat. Add 1/2 cup pesto (see note), olives, tomatoes, eggplant, capsicum and reserved water. Toss until well combined and heated through. Serve immediately.

Notes & tips
* Place remaining pesto in an airtight container. Cover surface with a thin layer of oil. Seal. Refrigerate for up to 1 month.

Source
Super Food Ideas - Page 50