Roasted Tomato & Feta Penne With Arugula Pesto

READY IN: 25mins
Recipe by Kermit in Huntsville

A Donna Hay recipe

Top Review by 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.

Ingredients Nutrition


  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.

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