Pesto Roasted Vegetable Fusilli

While the veggies are roasting, cook the fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, finely chop the brown onion. Finely chop the garlic. Pick the basil leaves. When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add another drizzle of olive oil, the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the chopped tomatoes, tomato paste and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.

Add the salt, sugar and the butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted pesto veggies and cooked fusilli. Tear in 1/2 the basil leaves and stir to combine. Season to taste. TIP: Add a little more reserved pasta water if the sauce is too thick.

Thinly slice the pear (see ingredients). In a medium bowl, add the balsamic vinegar with a drizzle of olive oil. Add the rocket leaves and pear, then toss to coat.

Divide the pesto roasted vegetable fusilli between bowls. Top with the grated Parmesan cheese and tear over the remaining basil leaves. Serve with the rocket and pear salad.