Roasted tomato and feta penne with rocket pesto

For a stylish summer pasta, cook up this delicious Roasted tomato and feta penne with rocket pesto. Proudly brought to you by Lemnos and the Taste team.

• 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 Lemnos smooth feta, crumbled
• Lemon zest, to serve

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.