Roasted Tomato & Feta Penne With Arugula Pesto

Submitted by Kermit in Huntsville

"A Donna Hay recipe"

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 250 g tomatoes
• 1⁄3 cup olive oil
• 1⁄4 cup basil leaves
• 1⁄4 cup pine nuts (toasted)
• 1 -2 garlic clove (minced)
• 2 tablespoons parmesan cheese (grated)
• 100 g baby arugula leaves
• 250 g dry penne pasta
• 1 head broccoli (cut into florets)
• 200 g feta (crumbled)
• lemon zest, to serve

directions

1. Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
2. Season with Salt & Pepper.
3. Roast or 10 minutes until tomatoes start to wilt & remove from oven.
4. Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
5. Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
6. Return to the pan with the tomatoes, pesto, feta & remaining arugula.
7. Gently toss to combine. Divide among serving bowls.
8. Top with lemon zest and serve immediately.

Reviews

[adopt a greyhound]

Loved this dish. Had to use spinach for the arugula but otherwise as written. Loved how all the ingredients melded together for an explosion of flavors.