Red Pesto Penne Salad


  • 1 pack red pesto
  • 80g dried penne pasta
  • handful brocolli florets (small mouthful sized)
  • 30g pinenuts
  • 50g feta cheese
  • 2 large handfuls washed baby spinach leaves


  • Chilli flakes to garnish


  1. Cook the penne pasta as per the packet instructions, drain and add a splash of oil to stop it sticking to itself
  2. Place the brocolli in a dry non stick pan on a medium to high heat for 5 minutes until lightly charred. Add to the pasta.
  3. In the dry pan toast the pinenuts ( literally for 30secs to a minute, they burn really quickly) and add them to the pasta.
  4. Stir through the red pesto
  5. Add a handful of spinach to the bottom of each bowl, top with the pasta mix.
  6. Top with the feta crumbled over and optional chilli flakes


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