Fresh, herby, and made for sunny lunches. 

A vibrant basil pesto brings Millétopia Millet Pasta to life in this fresh and colourful recipe. Roasted vegetables add texture while parmesan and nuts bring plenty of savoury flavour. 

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 

Ingredients 

• 200 g Millétopia Millet Pasta 
• 1 small zucchini, sliced 
• ½ red bell pepper, chopped 
• ½ yellow bell pepper, chopped 
• 6–8 cherry tomatoes 
• 1 tbsp olive oil 

For the Pesto 

• 1½ cups fresh basil leaves 
• ¼ cup walnuts or pine nuts 
• 1 garlic clove 
• ¼ cup grated Parmesan or vegetarian hard cheese 
• 3 tbsp extra virgin olive oil 
• 1 tsp lemon juice 
• Salt and black pepper, to taste 

Method 

1. Cook the Millétopia Millet Pasta according to the pack instructions. Reserve a little pasta water and drain. 
2. Toss the zucchini, peppers, and cherry tomatoes with olive oil. 
3. Roast at 200°C for 12–15 minutes, or sauté them in a pan until lightly charred.
4. To make the pesto, blend basil, walnuts, garlic, cheese, olive oil, lemon juice, salt, and pepper until slightly coarse. 
5. Add the cooked pasta to a large pan along with the roasted vegetables.
6. Turn off the heat before adding the pesto to preserve its fresh colour and flavour