4 people


25 minutes


Main, Salad, Side, Entertaining, Hearty, Easy

Print Recipe


  • 220gBambini Bocconcini
  • 250gVine Ripened Cherry Tomatoes
  • 200gSan Remo Penne Pasta
  • 200gGreen Beans, trimmed and chopped
  • 1Can Lentils, rinsed
  • Homemade Pesto
  • ¼cup Grated Parmesan
  • 1bunch Fresh Basil, reserving some to serve
  • ¼cup Pinenuts or Cashews
  • ½Garlic Clove
  • Olive Oil, until desired consistency is met
  • Salt and Pepper to taste


  1. Preheat oven to 160C. Place tomatoes on a lined baking tray and roast until slightly blackened.
  2. Bring salted water to a boil and cook penne pasta according to packet directions. When halfway through cooking, add green beans to boiling water. When pasta is finished cooking, drain water and set aside.
  3. While pasta is cooking, combine pesto ingredients in a food processor and blend together. Add olive oil until desired consistency is achieved.
  4. Stir pesto through the pasta and beans. Transfer to a serving bowl.
  5. Add lentils, tomatoes and bocconcini.
  6. Sprinkle with extra Grated Parmesan and torn basil leaves. Serve hot.
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