Roast Tomato & Pepper Penne
with Olives, Feta and Green Pesto
Our penne pasta dish is packed full of heavenly flavour combinations. Sweet and juicy roasted red pepper and baby plum tomatoes, salty olives, tangy feta, and pesto come together to create a dish that isn’t showy but instead claims the limelight by being deliciously uncomplicated. Ready in six speedy steps, this is a weeknight winner for sure.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
200
Penne Pasta
100
Feta Cheese
45
Green Pesto
30
Olives
1
Chives
250
Baby Plum Tomatoes
30
Tomato Puree
1
Garlic Clove
12
Balsamic Vinegar
(Contains Sulphites)
10
Flora Original
125
Baby Spinach
Not included in your delivery
2
Olive Oil
½
Sugar
Nutritional information
Instructions
Preheat your oven to 180°. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper and whole tomatoes onto a large baking tray. Drizzle with olive oil and sprinkle over a pinch of salt and pepper. Place on the top shelf of the oven to roast until the pepper is soft and the tomatoes burst, 25-30 mins. Turn halfway through and lightly press the tomatoes with a fork to help the juices escape!
While the tomatoes and peppers cook, fill a large saucepan with water and add a good pinch of salt. Bring to the boil over high heat. Peel and grate the garlic (or use a garlic press). Finely chop the chives and crumble the feta cheese.
When the water is boiling, add the wheat pasta to the saucepan and cook for 12 mins.
Pop the spinach into a colander. When the wheat penne has finished cooking, pour the wheat pasta it into the colander and leave to sit on top of the spinach to wilt it. Drizzle with a little olive oil to stop it from sticking together. Keep the pan!
After the veggies have been roasting for 25 mins, heat the olive oil (see ingredients for amount) in the now empty saucepan over medium heat. Once hot, stir in the garlic and tomato purée. Stirring, cook for 30 seconds, then mix in the balsamic vinegar and sugar (see ingredients for amount). Bubble for a minute to evaporate the vinegar. Remove the pan from the heat.
Once cooked, stir the roasted veggies, all their juices, the Flora orginal, the chives and olives (if everyone likes them!) into the sauce. Tip the wheat pasta into the pan and gently toss to coat well in the sauce. Season to taste with salt and pepper. Divide the wheat pasta between your bowls and top with the crumbled feta and a dollop of pesto. Enjoy!
