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Prep time:

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Serves: 4

By OhBling



  • 100g ginger soft, torn/crumbled

  • 4 tbsp green pesto

  • 2 handfuls cherry tomatoes or similar

  • 1 large avocado cut into chunks

  • 1 bag penne


  1. Place the tomatoes in an oven proof dish and prick each one. Drizzle with olive oil and swirl around so that they're lightly covered then place in a preheated oven at 160C. Cook for approximately 40 mins (once they're starting to brown and caramelise on top, they're done).
  2. When they're almost done, cook the penne in salted boiling water as normal.
  3. Drain the pasta and mix with the pesto. Top with the roasted tomatoes (including the oil left in the dish) and stir through then top with the avocado and goats cheese. You can add them all to one bowl and get guests/family to help themselves or serve in four bowls with the avocado and goats cheese to be added separately.

Handy Hint

Replace goats cheese with feta if you prefer.

Additional Information

  • Kids can help

  • italian

  • tomato

  • cheese

  • Pasta

  • Main Course

  • Vegetarian

  • Egg Free

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Your comments

  • OhBling 11/06/09 16:41

    The tomatoes have a wonderful sweetness which goes well with the other flavours while the goats cheese adds a creaminess (which you lose a little if you use feta). It's easy and delicious.