Roasted Vegetables & Pasta Salad

2 gold or orange kumara

1 zucchini

2 capsicums

1 red onion

2 tablespoons olive oil

Sea salt & cracked pepper

250g Tatua Mascarpone

1 bunch fresh herbs – parsley, rosemary, basil, dill

1 lime, juice and zest -separated

50g feta cheese, crumbled

1 tablespoon pesto

4 cups cooked penne or spiral pasta

¼ cup toasted seeds to garnish

Cut vegetables into bite-sized pieces and combine in large bowl.
Add oil and seasoning and toss well.
Spread vegetables in a single layer in a lined tray, roast for 25-30 minutes at 180°C or until golden and tender.
In a bowl combine the Mascarpone, lime juice and zest, whisk until smooth.
Chop herbs finely and stir into the Mascarpone with half the crumbled feta and pesto.
In a large bowl combine the pasta and roasted vegetables.
Drizzle over quarter of the Mascarpone dressing and toss gently.
Transfer to a serving bowl or platter and drizzle over more dressing and garnish with remaining feta and toasted seeds and extra herbs.

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