Chargrilled vegetable & orecchiette salad with fresh pesto and rocket

Chargrilled vegetable & orecchiette salad with fresh pesto and rocket

Cutting 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

    • Serves4
    • CourseLunch
    • Prepare15 mins
    • Cook25 mins
    • Total time40 mins

    Ingredients

    • 250g No.1 Orecchiette (or any short pasta – fusilli bucati, trofie etc)
    • 145g tub green pesto with basil
    • 3 tbsp olive oil
    • ½ tsp dried oregano
    • ½ tbsp dried thyme
    • 1 red pepper, deseeded and quartered
    • 1 large courgette, quartered lengthways
    • 1 aubergine, quartered lengthways
    • 1 red onion, quartered, each wedge still attached at the root
    • Large handful rocket or baby spinach
    • 1 unwaxed lemon, finely grated zest
    • 4 tbsp pine nuts, toasted in a dry pan
    • Shaved Parmigiano Reggiano, to serve (optional)