White bean pesto pasta with fast-roasted tomatoes and zucchini
Fast-roasted 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.

20 cherry tomatoes
1 zucchini (courgette)—sliced on diagonal
1 tablespoon extra virgin olive oil
8 oz (240g) penne pasta
1 cup canned cannellini beans—rinsed and drained
2/3 cup good-quality pesto (store-bought or homemade)

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.

Variations: Use fresh asparagus instead of the zucchini. Replace the cannellini beans with shredded pre-cooked chicken breast.