Text: Vickie de Beer. Assisted by Jana van Sittert and ICA student Inemari Rabie. Photographs: Lee Malan. Article from the March 2013 issue of Food and Home Entertaining Magazine.
Take it outside and make a meal of these vegetarian treats.
Picnic pesto penne
Serves 4
Easy 20 mins
400g tomatoes on the vine
200g cherry tomatoes
salt flakes, to taste
15ml (1 tbsp) olive or avocado oil
2L (8 cups) penne pasta, cooked according to packet instructions
160ml pesto
freshly ground black pepper, to taste
200g bocconcini, drained
a large handful of marjoram
a large handful of basil
- Preheat the oven to 200°C. Place the tomatoes on a baking tray and sprinkle with olive or avocado oil and salt flakes. Roast in the oven until blistered, about 15 minutes.
- Mix the warm pasta with the pesto. Season with black pepper.
- Layer the pasta, tomatoes, bocconcini and herbs into 4 jars and seal. Serve at room temperature.
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