Speedy Basil Pesto, Broccoli and Walnut Penne

In a medium bowl, toss the cherry tomatoes with the *balsamic vinegar,* a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). Tip: If you can, let the tomatoes marinate for 10-15 minutes. Place the tomatoes on an oven tray lined with baking paper and put in the oven to cook for 15 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and cook until toasted.

While the tomatoes are roasting, add the penne (use suggested amount) to the saucepan of boiling water. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Cook for 10 minutes, or until ‘al dente’. In the last *5-6 minutes of pasta cooking time, add the broccoli. Reserve 1 tbs of pasta water, drain and return to the saucepan. Drizzle with olive oil and stir through the reserved pasta water. Cover with a lid to keep warm.

While the pasta is cooking, slice the lemon into wedges and finely grate the Parmesan cheese.

Add the traditional pesto, roasted cherry tomatoes, walnuts and any remaining dressing from the tray to the saucepan with the pasta and broccoli. Squeeze over the juice from a lemon wedge (1 tbs for 2 people / 2 tbs for 4 people) and stir to combine. Season to taste with a pinch of salt and pepper.