Ingredients
- 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
- Pepper
- Salt
- 20 Slices Parma ham
- 125g Rocket
Allergens
Gluten
Lactose
Preparation
- Roast the pine nuts in the pan.
- Blend together with the parmesan, half the persillade, basil and olive oil to make a smooth pesto.
- Season with salt and pepper and add the lemon zest.
- Marinate the cherry tomatoes with some olive oil, salt and pepper and the rest of the persillade.
- Bake in the oven at 180°C for 10 minutes and allow to cool.
- Defrost the oven-dried tomatoes. .(Either the night before in the refrigerator, in a microwave on defrost or leave to defrost naturally)
- Dip the wholemeal penne briefly into boiling water or briefly heat it up in the steamer and allow to cool.
- Mix the pasta with the pesto and tomatoes.
- Finish off with some Rocket, Parma ham and Parmesan flakes
Ardo products used in this recipe
