Red Pepper Pesto & Cherry Tomato Penne with Roasted Almonds

Red Pepper Pesto & Cherry Tomato Penne with Roasted Almonds

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 9, 2020.
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Ingredients

Sauce

  • 1 1/2 packs cherry tomatoes
  • 1 pack red pepper pesto
  • 1 pack garlic cream
  • 1/4 cup water

Pasta

  • 3/4 pack penne pasta
  • 1/2 bunch parsley, finely chopped
  • 1/2 block Parmesan, finely grated

Veggies

  • 2 corn cobs, kernels removed
  • 2 courgettes, diced

Garnishes

  • 1 pack chopped smoked almonds
  • 1/2 pack cherry tomatoes, cut in half
  • 1 bunch basil, leaves picked

Steps

  1. Bring a pot of salted tap water to the boil. Preheat oven to high grill. Cook sauce. Heat a drizzle of oil in a pot with a lid on medium-high heat. Cook first measure of cherry tomatoes, covered, for 4-5 minutes, until softened. Prick tomatoes with a fork to release juices as they cook. Add pesto, garlic cream, water measure and 1/2 tsp salt to pot and bring to a simmer. Simmer for a further minute, until thickened slightly.
  2. Cook pasta. Cook pasta in pot of boiling water for about 12-14 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
  3. Prep & cook veggies. Toss corn and courgettes on a lined oven tray with a drizzle of oil. Season. Grill on middle oven rack for 10-12 minutes, until tender.
  4. Prep parsley & garnishes.
  5. Finish pasta. Add pasta sauce, parsley and Parmesan to pot with pasta and toss to combine. Season to taste.
  6. Serve pasta and sauce topped with veggies, almonds, cherry tomatoes and basil.

Nutritional Information

Energy 2322 kj
555 kcal
Protein 17.1g
Carbohydrate 59.6g
Fat 26.2g