Ingredients for Penne with Roasted Tomato, Feta and Rocket Pesto
- 250g grape tomatoes
- 1/3 cup (80ml) olive oil
- 1/4 cup basil leaves
- 1/4 cup (40g) toasted pine nuts
- 1 garlic clove, finely chopped
- 2 tablespoons finely grated parmesan
- 100g baby rocket leaves
- 250g dried penne
- 1 head broccoli, cut into small florets
- 200g smooth feta, crumbled
- Lemon zest, to serve
How to make Penne with Roasted Tomato, Feta and Rocket Pesto:
Preheat oven to 200C. Place tomatoes on a baking tray and drizzle with 2 tsp of the oil. Season with pepper. Roast for 10 minutes or until tomato begin to wilt. Remove from oven.
Place the basil, pine nuts, garlic, parmesan and half the rocket in a food processor. Process until finely chopped. With the motor running, gradually add remaining oil in a thin, steady stream. Season with salt and pepper.
Cook the penne in a large saucepan of boiling water following packet directions until al dente, adding the broccoli in the last 2 minutes of cooking. Drain well. Return to pan with tomatoes, pesto, feta and remaining rocket. Gently toss to combine. Divide among serving bowls. Top with lemon zest and serve immediately.