Name: Penne with feta and pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 150.00 ml olive oil; 3.00 garlic cloves; 0.50 tsp salt and freshly ground back pepper; 100.00 g walnuts or pine nuts; 50.00 g parmesan cheese grated; 500.00 g penne to serve; 12.00 olives; 400.00 g vegetables grilled; 150.00 g feta cheese to serve; 100.00 ml cream; 1.00 tsp black pepper freshly ground; 100.00 ml parmesan cheese grated, to serve; 500.00 g baby potatoes boiled, sliced

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Ingredients (13)

Pesto sauce: generous handfuls of fresh basil leaves

150.00 ml	olive oil
3.00	garlic — cloves
0.50 tsp	salt and freshly ground back pepper
100.00 g	walnuts — or pine nuts
50.00 g	parmesan cheese — grated
500.00 g	penne — to serve
12.00	olives
400.00 g	vegetables — grilled
150.00 g	feta cheese — to serve
100.00 ml	cream
1.00 tsp	black pepper — freshly ground
100.00 ml	parmesan cheese — grated, to serve

Salad: rocket, lettuce, sliced tomato and vinaigrette

500.00 g

baby potatoes — boiled, sliced

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Method:

Combine all the pesto ingredients in a blender or food processor. If the sauce is very thick, add a little more olive oil, but not too much, as the heat of the pasta will also thin the sauce. Mix the pesto with the penne, as well as olives and grilled vegetables. Crumble over feta cheese. If the dish is too dry for your
taste, add cream. Season with ground black pepper. Serve with some more grated Parmesan and a simple salad.

Salad:
Combine rocket, lettuce, sliced tomato and vinaigrette, preferably made with lemon juice – the acidity balances the richness of the sauce. Serve on a large platter. Arrange slices of boiled potato and cooked French beans around the edge, topped with a little pesto sauce.