Penne Tricolore Recipe

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• 4-5 oz spinach, baby leaf preferably .
• 6 sun-dried tomatoes packed in oil, sliced roughly .
• 2-4 oz soft fresh goat cheese, sliced thinly .
• 1 garlic clove, crushed .
• 14 cherry tomatoes .
• 1 tbsp oil, from sun-dried tomato .
• 2-3 tbsps pesto sauce .
• 7 oz penne pasta, cooked until al dente .
• 2 tbsps pine nuts, toasted .
• 1 red chili pepper, sliced

• Step #1 Roll the tomatoes in a tsp of the oil from the sundried tomatoes, & roast in a 220C oven for about 10 mins, until just beginning to burst.
• Step #2 Heat the remaining oil until just beginning to sizzle & add garlic & chili.
• Step #3 Immediately add spinach & wilt for 2 mins, add sundried tomatoes.
• Step #4 Toss hot drained pasta with pesto, & stir in theto spinach.
• Step #5 Stir in the roasted cherry tomatoes.
• Step #6 Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
• Step #7 Serve with Parmesan if you wish.
• Enjoy the Penne Tricolore recipe

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Appetizers / Cheese

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