Name: Pesto pasta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 gram kumara, peeled, cut into 3cm pieces; 2 cloves garlic, crushed; 1 tablespoon vegetable or olive oil; 350 gram large spiral pasta; 4 eggs, at room temperature; 1/2 cup sun-dried tomato pesto; 1/2 cup low-fat mayonnaise; 2 tablespoon lemon juice; 1/2 cup pitted kalamata olives, halved; 50 gram baby rocket leaves

Pesto pasta salad

Fresh, fast and healthy, this pesto pasta salad is bursting with the goodness of kumara, eggs and sun-dried tomato pesto.

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

400 gram kumara, peeled, cut into 3cm pieces

2 cloves garlic, crushed

1 tablespoon vegetable or olive oil

350 gram large spiral pasta

4 eggs, at room temperature

1/2 cup sun-dried tomato pesto

1/2 cup low-fat mayonnaise

2 tablespoon lemon juice

1/2 cup pitted kalamata olives, halved

50 gram baby rocket leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Place kumara and garlic in a bowl. Add oil; toss to coat. Season. Spread kumara, in a single layer, on prepared tray. Bake for 20 minutes until just tender and golden. Cool on tray.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl.

3.Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderately high heat, gently stirring (this helps centre the yolks). Gently boil, without stirring, for 8 minutes. Drain. Refresh under cold water. Peel; cut into quarters.

4.Whisk pesto, mayonnaise and juice in a small bowl. Add to pasta along with kumara, olives and rocket; toss to combine. Serve topped with egg.

Kumara is orange sweet potato. To stop yolks turning grey after cooking, refresh the cooked, unpeeled eggs under cold water. Roast the kumara and boil the eggs a day ahead, for easy and quick assembly.
Note

Women's Weekly Food