Roasted Tomato & Feta Penne With Arugula Pesto - cooking recipe

Ingredients

250 g tomatoes
1/3 cup olive oil
1/4 cup basil leaves
1/4 cup pine nuts (toasted)
1 -2 garlic clove (minced)
2 tablespoons parmesan cheese (grated)
100 g baby arugula leaves
250 g dry penne pasta
1 head broccoli (cut into florets)
200 g feta (crumbled)
lemon zest, to serve

Preparation

Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
Season with Salt & Pepper.
Roast or 10 minutes until tomatoes start to wilt & remove from oven.
Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
Return to the pan with the tomatoes, pesto, feta & remaining arugula.
Gently toss to combine. Divide among serving bowls.
Top with lemon zest and serve immediately.