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.

Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 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

Method

• 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.