cherry tomatoes and zucchini tossed with cannellini
beans, penne pasta and pesto sauce. This dish can be
served hot as a main meal, or cold as a pasta salad.
the oven to 450F/230C. PLACE the cherry tomatoes and
sliced zucchini in a baking dish and toss with the olive
oil. COOK in the oven for 15 minutes. WHILE the vegetables
roast, bring a large pot of salted water to a boil and
cook the pasta according to package directions, adding
the drained white beans in the final minute to heat
through. DRAIN the pasta and beans reserving 2 tablespoons
of the cooking water, and toss gently with the pesto
and oven-roasted vegetables until well combined.
Use fresh asparagus instead of the zucchini. Replace
the cannellini beans with shredded pre-cooked chicken