Penne with Spinach Pesto

Ingredients

• 200 grams penne pasta, boiled till al dante
• 1/2 medium bunch spinach,blanched
• 2 tablespoons olive oil
• 2 medium tomatoes
• 2-3 garlic cloves
• 1/4 cup roasted peanuts
• 4 tablespoons extra virgin olive oil
• Salt to taste
• 3 teaspoons dried mixed herbs
• 1/4 cup fresh cream
• 100 grams processed cheese, grated
• 2 teaspoons black pepper powder

Method

1. Heat olive oil in a non-stick pan. Cut tomatoes into big cubes and add to the pan and toss well. Once the tomatoes become soft, switch off the heat and transfer them onto a plate.
2. Roughly chop spinach and put into a mixer jar, add garlic cloves and grind well. Add peanuts and extra virgin olive oil and grind to make a smooth spinach pesto.
3. Heat the same non-stick pan, add penne, spinach pesto and salt and mix well.
4. Add mixed dried herbs and fresh cream and mix well. Add grated cheese and mix well. Add crushed peppercorns and mix well. Add cooked tomatoes, reserving some, and mix well and cook for a minute.
5. Transfer onto a serving platter, garnish with reserved cooked tomatoes and drizzle leftover olive oil from the cooked tomatoes and serve immediately.