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Penne with Roasted Tomatoes & Spring-onion Pesto

  • 6
  • Easy
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penne with roasted tomatoes

Recipe Ingredients

  • 450g penne
  • 2 medium spring onions
  • 1 clove garlic
  • 2 tsp olive oil
  • 1/4 cup olive oil 
  • 280g cherry tomatoes
  • 1 cup parsley
  • 1/2 cup walnuts
  • 3 tbsp lemon juice
  • 3/4 tsp each salt and pepper
  • shaved pecorino cheese

Recipe Directions

  1. Cook 450g penne according to label instructions, reserving 3/4 cup cooking water. Toss 2 medium spring onions, trimmed, and 1 clove garlic with 2 tsp olive oil; arrange on a foil-lined baking tray and grill on high for 4 minutes or until charred, turning over once. 
  2. In a heavy 25cm frying pan, heat 1/4 cup olive oil on medium-high. Add 280g cherry tomatoes; cover. Cook for 5 minutes or until starting to burst. Transfer to a plate, reserving oil in frying pan. Cool slightly.
  3. In a food processor, blend 1 cup parsley, 1/2 cup walnuts, 3 tbsp lemon juice and cooked onions, garlic and reserved oil until mostly smooth, stopping to stir occasionally.
  4. Toss with cooked penne, reserved cooking water and 3/4 tsp each salt and pepper. To serve, top with shaved pecorino cheese and tomatoes. Serves 6.
EACH SERVING About 1 990kJ, 16g protein, 61g carbohydrate, 20g fat (4g saturated), 4g fibre, 395mg sodium.

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