Pasta salad with roasted vegetables and pesto meatballs

Name: Pasta salad with roasted vegetables and pesto meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g noodles, e.g. mussel noodles; 7-10 Tbsp Salt; 100 g frozen peas; 2 Onions; 9 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 100 ml Vegetable broth; 100 ml light balsamic vinegar; 7-10 Tbsp Pepper; 2 fine unboiled veal sausages (à approx. 125 g); 1-1 1/2 Tbsp Basil Pesto; 1 (approx. 250 g) small zucchini; 1 red pepper; 1 (approx. 250 g) small aubergine; 200 g small mushrooms; 4 Stem(s) Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g noodles, e.g. mussel noodles
7-10 Tbsp Salt
100 g frozen peas
2 Onions
9 TABLESPOONS Olive oil
1 TABLESPOON Sugar
100 ml Vegetable broth
100 ml light balsamic vinegar
7-10 Tbsp Pepper
2 fine unboiled veal sausages (à approx. 125 g)
1-1 1/2 Tbsp Basil Pesto
1 (approx. 250 g) small zucchini
1 red pepper
1 (approx. 250 g) small aubergine
200 g small mushrooms
4 Stem(s) Parsley

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Add peas about 1 minute before the end of cooking time. Cook to the end, drain, quench briefly and drain well. In the meantime peel and finely dice the onions.
2
Heat 5 tablespoons of oil in a frying pan, sauté onions in it until translucent, sprinkle with sugar and allow to caramelize slightly. Deglaze with stock and vinegar. Bring to the boil and simmer for about 4 minutes. Season with salt and pepper.
3
Put the pasta with peas in a bowl, pour the vinaigrette over it, mix well and let it stand for about 30 minutes.
4
In the meantime, heat 2 tablespoons of oil in a frying pan, press the sausage meat from the intestines as balls directly into the pan. Fry for approx. 3 minutes while turning. Add the pesto and roll the balls in it. Remove from the pan and put aside.
5
Wash and clean the zucchini, cut them in half lengthwise and cut into thin slices. Clean, wash and chop the peppers. Clean, wash and halve the aubergine lengthwise and cut into thin slices. Clean, clean and halve the mushrooms.
6
Heat 2 tablespoons of oil in a large pan, fry the aubergine in it while turning, remove from the pan. Add the mushrooms, peppers and zucchini to the frying oil, fry vigorously while turning. Season with salt and pepper, remove from the pan and allow to cool.
7
Mix the roasted vegetables and meatballs with the noodle mixture. Leave to stand for another 30 minutes.
8
Wash parsley, shake dry, pluck leaves from the stalks and cut finely. Arrange salad in a bowl and sprinkle with parsley.