Pesto Penne with Grilled Broccoli and Cherry Tomatoes, Parmesan and Pine Nuts
Simple and flavoursome pesto pasta is sure to tick the boxes for a delicious meal We've added blistered cherry tomatoes, spinach and grilled broccoli for added nutrition and colour as well as a plenty of flavour with pinenuts, parmesan and sun dried tomatoes.
Number of servings
Ingredients
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200g Penne Pasta
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1⁄3 Cup Pesto
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2 Tbsp Parmesan (Shredded)
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100g Cherry Tomatoes
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150g Broccoli
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1 Cup Baby Spinach
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40g Sundried Tomato Pieces
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1 1⁄2 Tbsp Pine Nuts
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Pan
1 Prepare Ingredients
Cut broccoli into florets. Toast pine nuts in a dry pan for 1-2 minutes until golden.
Tip! Be sure to keep an eye on the pine nuts when toasting. They burn fast!
2 Cook Pasta
Bring a pot of water to boil. Season with salt and add the penne pasta. Cook for 8-10 minutes until cooked to your liking. Drain, reserving 1 cup of pasta water.
Tip! Pasta water is perfect for creating a lovely sauce as it contains starches from the pasta.
3 Grill Broccoli
Heat a pan over high heat and add a drizzle of olive oil. Add the broccoli and cherry tomatoes and cook, stirring often for 3-4 minutes until tomatoes have blistered and broccoli is just tender.
4 Mix Pasta
Combine pesto with 1⁄4 cup pasta water to loosen. Add the pasta, pesto, baby spinach, most of the parmesan, pine nuts and sundried tomatoes. Toss well, adding a little pasta water to create the sauce. Season with salt and pepper.
5 You Plate It
Serve the pasta topped with remaining parmesan.
Tip! Garnish with lemon wedges if you have lemons available.
About us
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