1. Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
2. Pre-heat the oven to 220˚C, toss carrots and parsnips with 2 tablespoons olive oil, salt and pepper, place on baking tray and roast for 20-25 minutes or until lightly browned and cooked through.
3. Set aside to cool down.
4. Once cooled, combine the pasta with all the remaining ingredients and season with salt and pepper to taste.
Recipe courtesy of Barilla®