Roasted tomato and feta penne with rocket pesto

Enjoyable Roasted tomato and feta penne with rocket pesto Recipe

For a stylish pasta, cook up this delicious Roasted tomato and feta penne with rocket pesto. Proudly brought to you by Lemnos and the Taste team.
Roasted tomato and feta penne with rocket pesto
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 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 penne rigate

  • 1 head broccoli, cut into small florets

  • 200g Lemnos smooth feta, crumbled

  • Lemon zest, to serve


  • 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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