Roasted Tomato & Feta Penne With Arugula Pesto Recipe

Name: Roasted Tomato & Feta Penne With Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g tomatoes, 1/3 cup olive oil, 1/4 cup basil leaves, 1/4 cup pine nuts (toasted), and more.

Yes, Roasted Tomato & Feta Penne With Arugula Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato & Feta Penne With Arugula Pesto

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