Salmon, roasted veg fettuccine

Ingredient 2 red capsicums, halved, deseeded 1 punnet cherry tomatoes 1 red onion, cut in wedges olive oil spray 300g fresh fettuccine pasta 3 tablespoons pesto 275g salmon fillets, chopped in 2cm chunks (we used Regal fresh salmon cuts) freshly ground black pepper Instructions Step 1 Preheat oven to 200°C. Place capsicums on a lightly greased tray with cherry tomatoes and onion. Spray with a little oil and cook until skins are tinged black at edges (tomatoes will only need 8 minutes, the other veges will take about 15 minutes). Set aside. Step 2 Cook fettuccine in boiling water until tender. Drain and toss lightly in pesto. Step 3 Cut capsicums into small pieces. Add to pasta with onion and tomatoes. Toss lightly to mix. Step 4 Stir-fry or microwave salmon chunks. Toss lightly in pasta. Season with pepper and serve with fresh basil.