2 cups mixed vegetables, trimmed and cut to similar sizes (here we used turnips, baby carrots and radishes)

2 tbsp olive oil

300g farfalle pasta shapes

4 tbsp parsley, freshly chopped

4 tbsp Paul Newman’s Own Balsamic Dressing

1/4 cup natural almonds, toasted and roughly chopped

1. Preheat oven to 180 and place the vegetables on a tray.
2. Drizzle with olive oil and season to taste then roast for 45 minutes or until cooked through and golden.
3. Cook pasta according to packet instructions and drain well.
4. Toss the pasta with the roasted vegetables, parsley, Balsamic dressing and almonds. Season to taste and serve