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No.1 Orecchiette500g
500gItem price
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£5.50/kgCutting the courgette and aubergine lengthways gives you lots of surface area to get nice and charred, with fewer pieces to turn on the grill, says Elly Curshen.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Tim Minchin on episode 14, season 3 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Cook the pasta according to pack instructions. Drain, toss with the pesto and 1 tbsp oil, then set aside to cool. Cover and chill until needed.
Preheat the barbecue or griddle. In a small bowl, combine the remaining 2 tbsp oil and dried herbs. Season. Put the vegetables in a roasting tin and pour over the herb mixture. Toss the vegetables to coat everything evenly.
Chargrill the vegetables, in batches if necessary, until marked and charred on all sides, about 10-15 minutes. Ensure you cook the courgette well, to avoid a watery salad.
Cut the grilled courgette, aubergine and pepper into bitesized chunks. Pull the ‘petals’ of red onion apart. Fold the vegetables gently through the pasta. When ready to serve, stir in the rocket or spinach.
Place the salad on a serving platter and finely grate over the lemon zest. Season with sea salt flakes and black pepper, then scatter with the pine nuts and Parmigiano Reggiano, if using. Serve immediately.
You can make this salad with a jar of pesto rather than a tub of fresh if you like, but if you do this you will need the Parmesan on top, to serve. Try griddling the vegetables for 10-12 minutes, turning occasionally, if you don’t want to heat up the barbecue.
As well as using the tub mentioned in the method, Angela made additional fresh pesto to dress the dish before serving it to Tim Minchin on episide 14, season 3 of the Dish podcast. She chopped and blended garlic before adding olive oil, basil (after the oil so the basil doesn’t bruise) and Parmesan to taste. Then she added whole pine nuts and the juice and zest of a lemon.
Albert Road Pinot Noir exhibits flavours of strawberry and raspberry with a hint of exotic spice.
Typical values per serving when made using specific products in recipe
Energy | 2,314kJ/ 555kcals |
---|---|
Fat | 32g |
Saturated Fat | 4.5g |
Carbohydrates | 49g |
Sugars | 8g |
Fibre | 6.3g |
Protein | 14g |
Salt | 0.4g |
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