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Penne and sweet corn salad with pea pesto, mint and feta Recipe

Ingredients for people

  • Penne : 250 g
  • Fresh mint : 14 bunch
  • Frozen pea(s) : 200 g
  • Garlic clove(s) : 2 whole
  • Greek yogurt : 150 whole
  • Salad crisp sweetcorn (140g) : 1 whole
  • Olive oil : 3 Tbsp
  • Rocket : 1 bunch
  • Coarse salt : 3 g
  • Freshly ground black pepper : 3 Turn
Method
  • 1

    Cook the penne in salted boiling water for 12 minutes or until tender. Drain and mix with 2/3 of the olive oil. Allow to cool.
    Cook the peas in boiling water for 3 minutes and drain. Allow to cool.
    Crumble the feta cheese.
    Crush the garlic.
    Wash the rocket.
    Drain the sweet corn.
    Pick and roughly chop the mint leaves.
    Blend the peas, mint, garlic and greek yogurt together until smooth.
    Mix the pesto with the pasta and stir in the sweetcorn and the feta cheese.
    Check the seasoning and serve with a few rocket leaves and a drizzle of olive oil.

Chef's tip

«Penne or rigatoni work best for this dish so as the pesto fills the centre of the pasta.»

Penne and sweet corn salad with pea pesto, mint and fetaPenne and sweet corn salad with pea pesto, mint and fetaPenne and sweet corn salad with pea pesto, mint and fetaPenne and sweet corn salad with pea pesto, mint and feta

Rate this recipe :

(1 vote)

  • Preparation  10mins
  • Cooking time  12mins
  • Rest time  10mins

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