Rocket and Basil Pesto Tortellini with Roast Vegetables

Serves 4


Prep time: 10 mins
Cooking time: 25 mins4 yellow squash, quartered
200g butternut pumpkin, peeled and diced
½ medium zucchini, thickly sliced
1 medium red capsicum, seeds and stalk removed, diced
2 tbsp olive oil
650g store-bought tortellini (spinach and ricotta or three cheese)
2 handfuls baby rocket
1 x 150g tub Yumi’s Choice Rocket & Basil Pesto with Roasted Almonds
Sea salt and freshly cracked black pepper
Shaved parmesan, to serve


  1. Preheat oven to 200ºC. Line a baking tray with alfoil, add the vegetables (except rocket), drizzle with olive oil and toss to coat. Season with salt and pepper then roast for 25 mins until veggies are soft.
  2. Meanwhile, bring a large saucepan of salted water to the boil. Cook tortellini according to packet instructions, then drain and toss through baby rocket and Yumi’s Choice Rocket & Basil Pesto with Roasted Almonds.
  3. When veggies are ready, gently toss through the pasta then divide between 4 bowls with a generous sprinkle of parmesan to serve.