• Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes
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Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes

Green Vegetable Pesto Penne With Balsamic Cherry Tomatoes

  1. 125g Penne Pasta
  2. 100g Broccoli
  3. 60g Cherry Tomatoes
  4. 20g Spinach
  5. 5g Basil
  6. 1 tbsp Parmesan Cheese
  7. 1 Zucchini
  8. 1 Garlic Clove
  9. 1 tbsp Greek Yoghurt*
  10. 1 tsp Balsamic Vinegar*
  11. Red Onion
  12. Salt And Pepper*
  13. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 250g Penne Pasta
  2. 200g Broccoli
  3. 120g Cherry Tomatoes
  4. 40g Spinach
  5. 10g Basil
  6. 2 tbsp Parmesan Cheese
  7. 2 tbsp Greek Yoghurt*
  8. 2 tsp Balsamic Vinegar*
  9. 1 Red Onion
  10. 1 Zucchini
  11. 1 Garlic Clove
  12. Salt And Pepper*
  13. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 375g Penne Pasta
  2. 300g Broccoli
  3. 180g Cherry Tomatoes
  4. 60g Spinach
  5. 15g Basil
  6. 3 tbsp Parmesan Cheese
  7. 3 tbsp Greek Yoghurt*
  8. 3 tsp Balsamic Vinegar*
  9. 2 Zucchini
  10. 2 Garlic Clove
  11. 1 Red Onion
  12. Salt And Pepper*
  13. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 500g Penne Pasta
  2. 400g Broccoli
  3. 240g Cherry Tomatoes
  4. 80g Spinach
  5. 20g Basil
  6. 4 tbsp Parmesan Cheese
  7. 4 tbsp Greek Yoghurt*
  8. 4 tsp Balsamic Vinegar*
  9. 2 Zucchini
  10. 2 Garlic Clove
  11. 1 Red Onion
  12. Salt And Pepper*
  13. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 750g Penne Pasta
  2. 600g Broccoli
  3. 360g Cherry Tomatoes
  4. 120g Spinach
  5. 30g Basil
  6. 6 tbsp Parmesan Cheese
  7. 6 tbsp Greek Yoghurt*
  8. 6 tsp Balsamic Vinegar*
  9. 3 Zucchini
  10. 3 Garlic Clove
  11. 2 Red Onion
  12. Salt And Pepper*
  13. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Pre-heat oven to 200°c.
  2. Put a saucepan of salted water on to boil.
  3. Wash and cut broccoli into florets, grate the stem.
  4. Wash cherry tomatoes.
  5. Wash and thinly slice zucchini.
  6. Wash spinach.
  7. Wash basil and pick off leaves.
  8. Peel and finely chop onion and garlic.

Method:

  1. In a roasting pan, combine the cherry tomatoes with balsamic vinegar and olive oil (1 tsp/p). Season with salt and pepper.
  2. Bake the cherry tomatoes in the oven for 8 to 12 minutes or until browned and blistered. Shake the pan halfway through cooking,
  3. Meanwhile, boil the pasta for 8 minutes until al dente. Add the broccoli florets during the last 2 minutes of cooking. Drain then cover to keep warm.
  4. Heat olive oil (1 tbsp/p) in a saucepan over medium to low heat. Add in the broccoli, zucchini, onion and garlic. Stir and cook until very tender.
  5. To make the pesto, blitz together the yoghurt, spinach and basil with a stick blender until smooth. Season well with salt and pepper. Add to the saucepan and heat through.
  6. Combine the pasta, green vegetables and pesto. Serve topped with the roasted tomatoes and parmesan cheese.
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