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. |