tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto
sauce. This dish can be served hot as a main meal, or cold as a pasta
zucchini (courgette)sliced on diagonal
tablespoon extra virgin olive oil
oz (240g) penne pasta
cup canned cannellini beansrinsed and drained
cup good-quality pesto (store-bought or homemade)
the oven to 450F/230C. PLACE the cherry tomatoes and sliced zucchini in
a baking dish and toss with the olive oil. COOK in the oven for 15 minutes.
WHILE the vegetables roast, bring a large pot of salted water to a boil
and cook the pasta according to package directions, adding the drained
white beans in the final minute to heat through. DRAIN the pasta and beans
reserving 2 tablespoons of the cooking water, and toss gently with the
pesto and oven-roasted vegetables until well combined.
Use fresh asparagus instead of the zucchini. Replace the cannellini beans
with shredded pre-cooked chicken breast.
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