(Vegetarian) Speedy Lemon Basil Pesto Penne

Add the penne to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. In the last 2 minutes of cook time add the broccolini and cook until tender. Drain and set aside in the colander.

While the pasta is cooking, place a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, until golden. Remove from the pan and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and garlic and cook for 5 minutes, stirring regularly, or until the onion is softened. Add the cooked broccolini and penne, traditional pesto, lemon juice, salt (use suggested amount) and a good pinch of pepper. Crumble in 1/2 the fetta and toss the pasta together until well coated.

In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves and slivered almonds to the bowl and toss to coat in the dressing. Tip: Toss the salad just before serving to prevent soggy leaves.