New day, new recipe! Here's one that's easy to make, bursting with colourful veggies, and perfect for a cosy night in! 💚 Ingredients: 300g Barilla Maccheroni Barilla Pesto Genovese 50g parmesan, grated 1 lemon, zest and juice + extra to serve 250g cherry tomatoes 250g tinned artichokes, drained 2 red onion, cut into wedges 1 red pepper 1 courgette, halved and sliced 1 x 400g tin butterbeans, drained 1 tbsp extra virgin olive oil Method: 1. Preheat oven to 220C. 2. Cook the maccheroni according to package directions, reserving a mug of the cooking liquid. 3. Place the vegetables in a large flat baking tray along with the drained butterbeans, a drizzle of extra virgin olive oil and a sprinkling of sea salt. Toss so everything is coated and roast for 20 – 25 minutes until the vegetables are soft and slightly charred. 4. Put the roasted vegetables and maccheroni into a large saucepan along with the pesto, parmesan, lemon and a splash of the pasta water. Put over a medium heat to warm ...