This classic pesto pasta combines the rich flavours of roasted tomato with fetta for a lip-smacking meal.



  • 250g grape tomatoes
  • 1/3 cup olive oil
  • 1/4 cup basil leaves
  • 1/4 cup toasted pine nuts
  • 1 garlic clove, finely chopped
  • 2 tablespoons finely grated parmesan
  • 100g baby rocket leaves
  • 250g dried penne
  • 1 head broccoli, cut into small florets
  • 200g Lemnos smooth feta, crumbled
  • Lemon zest


  1. Preheat oven to 200 degrees. Place tomatoes on a baking tray and drizzle 2 tsp of oil over the top. Roast for 10 minutes or until the tomatoes begin to wilt and soften. Season with pepper as desired.
  2. Combine basil, pine nuts, garlic, parmesan and half the rocket in a food processor and process until finely chopped. Add the remaining oil and combine mixture in the food processor.
  3. Cook the penne as usual. Add the broccoli in the last two minutes of cooking. Drain well. Toss pasta in a pan with the tomatoes, feta and rocket mixture. Toss to combine and serve with lemon zest for added flavour.

This article was written in partnership with Over60.