Pappardelle with Roasted Vegetables and Walnuts

Ingredients

• 300g pappardelle pasta
• 2 medium zucchini, cut into half-moons
• 2 bell peppers (red and yellow), chopped
• 1 red onion, sliced
• 150g cherry tomatoes
• 100g walnuts, chopped
• 4 cloves garlic, thinly sliced
• 50ml olive oil
• 1 tsp red pepper flakes
• 30g Parmesan cheese, shaved
• fresh parsley for garnish
• salt and pepper to taste

Method

1. Toss zucchini, peppers, and onion with 30ml olive oil, salt, and pepper. Roast at 200°C for 25 minutes until caramelized.
2. Toast walnuts in a dry skillet over medium heat for 3 minutes, then set aside.
3. Cook pappardelle according to package directions; drain and reserve 100ml pasta water.
4. Heat remaining 20ml olive oil in a large skillet with garlic and red pepper flakes. Add roasted vegetables and cherry tomatoes, toss gently.
5. Add cooked pasta and walnuts to the skillet with a splash of pasta water to create a light sauce. Top with Parmesan and parsley.