Picnic pesto penne

October 16, 2014 (Last Updated: January 11, 2019)
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Picnic pesto penne

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 400g tomatoes on the vine
  • 200g cherry tomatoes
  • salt flakes, to taste
  • 15ml (1 tbsp) olive or avocado oil
  • 2L (8 cups) penne pasta, cooked
  • according to packet instructions
  • 160ml pesto (see recipe below)
  • freshly ground black pepper, to taste
  • 200g bocconcini, drained
  • a large handful of marjoram
  • a large handful of basil

Instructions

1

Preheat the oven to 200°C. Place the tomatoes on a baking tray and sprinkle with olive or avocado oil and salt flakes. Roast in the oven until blistered, about 15 minutes.

2

Mix the warm pasta with the pesto. Season with black pepper.

3

Layer the pasta, tomatoes, bocconcini and herbs into 4 jars and seal. Serve at room temperature.

Basil pesto

INGREDIENTS
100g pine nuts
100g Parmesan or pecorino cheese, grated
1 garlic clove, roughly chopped
2 large handfuls of basil, washed
125ml (½ cup) olive oil
125ml (½ cup) canola oil
salt, to taste

METHOD

  1. Place the pine nuts, cheese, garlic and herbs in a food processor and process until smooth.
  2. While the machine is running, add the oils in a steady stream. Mix until combined. Season to taste.
  3. Spoon into a jar and top with olive oil. Store in the fridge for later use.

 

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October 16, 2014 (Last Updated: January 11, 2019) By
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