Pesto Penne Pasta with Tomatoes, Bocconcini and Green Beans


4 serves
25 minutes


A delightful side dish, perfect for warmer weather.




220g Bambini Bocconcini
250g Vine Ripened Cherry Tomatoes
200g San Remo Penne Pasta
200g Green Beans, trimmed and chopped
1 can Lentils, rinsed
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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