Penne Tricolore
This tastes really fresh and summery, and is really quick to make. Fresh homemade pesto is really nice if you have some to hand, but shop-bought will do.
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INGREDIENTS
Nutrition- 7
- 2 -3tablespoons pesto sauce
- 6
- 1tablespoon oil, from sun-dried tomato
- 1
- 1
- 4 -5
- 2
- 2 -4ounces soft fresh goat cheese, sliced thinly
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DIRECTIONS
- Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
- Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
- Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
- Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
- Serve with Parmesan if you wish.
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