Mary Berry's 'fresh' pasta primavera uses 'colourful' seasonal vegetables and easy to make

Instructions

1. Pre-heat the oven to 220°C / 425°F / Gas 7.
2. Measure the oil into a large poly bag, add the onions and red pepper and season well. Toss together and turn into a large roasting tin and roast in pre-heated oven, turning from time to time, for about 40 minutes, until the vegetables are just done. Add the courgettes after 20 minutes as they take less time to cook.
3. Boil the pasta in salted water according to the instructions on the packet, usually about 10 minutes, adding the broccoli and asparagus for the last 3 minutes. Drain and leave in the colander.
4. Heat the crème fraiche and pesto in the saucepan, return the pasta and roasted vegetables to the pan and toss together adding some of the Parmesan.
5. Serve immediately in a heated dish, sprinkled with the remaining Parmesan.

This recipe was originally published on Mary Berry’s website.