Pesto Macaroni Melt
After several days celebrating my husband's 30th birthday with all sorts of rich and wonderful food I woke up today craving something packed full of vegetables. This Pesto Macaroni Melt fits the bill perfectly. It's my quick and easy take on a vegetable macaroni bake, without having to wait 20 minutes for it to be cooked in the oven!
Serves 4
INGREDIENTS
2 Cups Macaroni
1 Courgette
1/2 Aubergine
1 Brown Onion
1 Red Pepper
2 Tablespoons Pesto
Cheese to top
METHOD
Put a pan of salted water on to boil. When water gets to a rolling boil add a slosh of olive oil and your macaroni. Cook until the macaroni is al dente.
Dice the vegetables. Add them to a large frying pan with some oil on a high heat.
Allow vegetables to soften.
Drain the macaroni and add it to the vegetables with a couple tablespoons of pesto.
Mix everything together.
Grate the cheese over, I've used a mixture of Lactofree cheddar and parmesan.
Turn the pan to medium and let the cheese melt for a few minutes before serving.
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