Green Peas Penne with Pesto, Kale & Roasted Tomatoes
Cook Time 20 minutes
250g San Remo Pulse Pasta Green Peas Penne
1 bunch basil, leaves picked
2 cloves garlic
1/2 cup toasted pine nuts, plus extra for garnish
Salt and pepper
1/2 bunch kale, chopped
10 cherry tomatoes, halved and roasted (180°C for 20 minutes)
Extra virgin olive oil
Preheat your oven to 180°C. Roast cherry tomatoes for 20 minutes.
Into a pot of boiling salted water, add the pasta and cook as per packet directions.
Meanwhile, in a blender or food processor, add the basil, one garlic clove and the pine nuts and season with salt and pepper.
Blend and slowly drizzle in some extra virgin olive oil until the desired texture is achieved.
In a frypan, add some extra virgin olive oil, the other garlic clove (chopped) and the kale and season with salt and pepper.
Once the pasta is about a minute away from being ready, add it to the frypan with the kale, some cooking water and a generous amount of pesto to coat the pasta.
Add the roasted cherry tomatoes and a little extra virgin olive oil to loosen the sauce.
Serve with extra pine nuts and black pepper.