Roasted Tomato & Courgette Farfalle with Olives and Peas
Farfalle tossed with roasted cherry tomatoes, courgette, peppers, olives, artichokes and peas.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
- 225g farfalle
- 1 small onion, finely chopped
- 3 tbsp olive oil
- 2 bell peppers, finely chopped
- 2 medium courgettes, chopped
- 300g cherry or grape tomatoes, halved
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp dried tarragon
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp dried parsley
- 60ml vegetable broth
- 1 tbsp tomato purée
- 65g peas
- 50g kalamata olives, roughly chopped
- 120g artichoke hearts, roughly chopped
- Small handful fresh parsley or basil, chopped
- Juice of 1/2 lemon
Instructions
- Cook the pasta in salted water until al dente, then drain.
- Meanwhile, roast the halved tomatoes, seasoned with a little salt, pepper and 2 tsp olive oil, at 200°C (400°F) for 20-25 minutes until they release their juices and start to wilt.
- Cook the onion in the remaining 3 tbsp oil until translucent, about 7 minutes, stirring often. Add the peppers and cook for another 5 minutes, then add the courgettes and peas and cook for 5 minutes.
- Stir in the salt, pepper, dried herbs, vegetable broth, tomato purée, olives and artichokes.
- Add the pasta and roasted tomatoes and cook together for a minute. Stir in the fresh herbs and lemon juice, then serve.