ROASTED TOMATO & FETA PENNE WITH ARUGULA PESTO

Roasted Tomato & Feta Penne With Arugula Pesto image

Provided by Kermit in Huntsville

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
Season with Salt & Pepper.
Roast or 10 minutes until tomatoes start to wilt & remove from oven.
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.
Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
Return to the pan with the tomatoes, pesto, feta & remaining arugula.
Gently toss to combine. Divide among serving bowls.
Top with lemon zest and serve immediately.

Nutrition Facts : Calories 613.3, Fat 37.1, SaturatedFat 11.1, Cholesterol 46.8, Sodium 659.6, Carbohydrate 57.7, Fiber 11.2, Sugar 7.1, Protein 18.8

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