Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Place kumara and garlic in a bowl. Add oil; toss to coat. Season. Spread kumara, in a single layer, on prepared tray. Bake for 20 minutes until just tender and golden. Cool on tray.
2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
3.Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderately high heat, gently stirring (this helps centre the yolks). Gently boil, without stirring, for 8 minutes. Drain. Refresh under cold water. Peel; cut into quarters.
4.Whisk pesto, mayonnaise and juice in a small bowl. Add to pasta along with kumara, olives and rocket; toss to combine. Serve topped with egg.
Kumara is orange sweet potato. To stop yolks turning grey after cooking, refresh the cooked, unpeeled eggs under cold water. Roast the kumara and boil the eggs a day ahead, for easy and quick assembly.
Note