Ingredients for 10 persons

2kg Ardo Wholegrain penne
500g Ardo Cherry tomatoes
300g Ardo Oven-dried tomatoes
50g Ardo Persillade
50g Ardo Basil
80g Grated Parmesan cheese
50g Parmesan flakes
80g Pine nuts
1.5 tbsp Olive oil
Juice of ½ Lemon
20 Slices Parma ham
125g Rocket


Gluten, Milk


  1. Roast the pine nuts in the pan.
  2. Blend together with the parmesan, half the persillade, basil and olive oil to make a smooth pesto.
  3. Season with salt and pepper and add the lemon zest.
  4. Marinate the cherry tomatoes with some olive oil, salt and pepper and the rest of the persillade.
  5. Bake in the oven at 180°C for 10 minutes and allow to cool.
  6. Defrost the oven-dried tomatoes. .(Either the night before in the refrigerator, in a microwave on defrost or leave to defrost naturally)
  7. Dip the wholemeal penne briefly into boiling water or briefly heat it up in the steamer and allow to cool.
  8. Mix the pasta with the pesto and tomatoes.
  9. Finish off with some Rocket, Parma ham and Parmesan flakes
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