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