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.
- 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.
- 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.
- 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.
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