Print Recipe Penne with pesto, rosa tomatoes and walnuts Serves: 4 Cooking Time: 15 mins Instructions 1 Heat 125g ready-made pesto in a frying pan and toss through 250g Rosa tomatoes. Cook 400g penne in plenty of salted water until al dente and drain. Pour the pasta into a large serving dish and toss through
Light broad bean, Greek yoghurt and mint soup is as tasty as it is beautiful. This light green soup is flecked with mint leaves and bright, glossy broad beans.…
Paella originated in the Valencia region of Spain and gets its name from the broad shallow pan (paella or paellera) in which it is traditionally cooked and served. This version was inspired by Juan Antonio Obregon, the commercial attaché from the Spanish Embassy, and his wife Eva. Crisp dry rosé is the perfect lunchtime tipple.
To drink: Rijk’s Chenin Blanc has everything this dish needs: zesty acidity, good use of oak and a lingering aftertaste.
This recipe can be altered to taste, so if you like it spicier add more chilli, or if you like the taste of lime, add more lime. You…