ROASTED VEGGIE FUSILLI WITH EDAMAME BEANS + BASIL PESTO:
Oooh Monday, how are you back again so quickly? To keep things easy I’ve got some very hands-off dinner inspo for you. I roasted a load of red onions, tomatoes, red peppers and garlic in olive oil, then sat down for maybe 40mins whilst they got nice and sticky ? …post after-work-rest, I then boiled-up some sauce-catching fusilli and at the last minute added a handful of frozen edamame beans to cook through. Once cooked and drained, I stirred through a big dollop of traditional Genovese pesto from belazu_co, with basil, Parmigiano Reggiano & pine kernels (…not an ad, just a gifted product that I was very thankful to find in the cupboard!) plus my roasted veggies, a final drizzle of extra virgin olive oil, a little grating of Parmigiano Reggiano and fresh herbs ?
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