Penne with broccoli, fetta and rocket almond pesto

Cooking Vegetarian Penne with broccoli, fetta and rocket almond pesto

Whip up this pesto when youre short on time for an easy and healthy meal.

Lables: Low fat Vegetarian Egg free Fish free Shellfish free Soy free
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 3 minutes of cooking. Drain. Return pasta and broccoli to pan.
  2. Make pesto: Place rocket, garlic, parmesan and almonds in a food processor. Process until finely chopped. With motor operating, gradually add combined oil and lemon juice until pesto is almost smooth. Season with salt.
  3. Add 1/2 quantity pesto and half the fetta to pan. Toss gently to combine. Season with pepper. Serve pasta sprinkled with remaining fetta.

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375g dried penne pasta
1 large head broccoli, cut into small florets
150g feta, crumbled
1/2 quantity Rocket and almond pesto
2 cups firmly packed baby rocket
2 garlic cloves, quartered
2 tbsp grated parmesan
2 tbsp slivered almonds, toasted
1/3 cup olive oil
2 tbsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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