| 220g | Bambini Bocconcini |
| 250g | Vine Ripened Cherry Tomatoes |
| 200g | San Remo Penne Pasta |
| 200g | Green Beans, trimmed and chopped |
| 1 can | Lentils, rinsed |
| 1 |
Homemade Pesto
|
| ¼ cup | Grated Parmesan |
| 1 bunch | Fresh Basil, reserving some to serve |
| ¼ cup | Pinenuts or Cashews |
| ½ | Garlic Clove |
| Olive Oil, until desired consistency is met | |
| Salt and Pepper to taste |
| 1 | Preheat oven to 160C. Place tomatoes on a lined baking tray and roast until slightly blackened. |
| 2 | Bring salted water to a boil and cook penne pasta according to packet directions. When halfway through cooking, add green beans to boiling water. When pasta is finished cooking, drain water and set aside. |
| 3 | While pasta is cooking, combine pesto ingredients in a food processor and blend together. Add olive oil until desired consistency is achieved. |
| 4 | Stir pesto through the pasta and beans. Transfer to a serving bowl. |
| 5 | Add lentils, tomatoes and bocconcini. |
| 6 | Sprinkle with extra Grated Parmesan and torn basil leaves. Serve hot. |
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