Lemony Pesto Penne and Summer Veggies
with Basil and Goat Cheese
Sunshine in a bowl! This bright pasta dinner brings together all the complementary flavours of summer: zucchini, tomatoes, goat cheese, a hint of lemon and a touch of basil!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then thinly slice shallot. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then mince or grate garlic. Zest lemon, then cut lemon into wedges.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
Meanwhile, add tomatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 5-6 min. Set aside.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add garlic and shallots. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add pesto, cream cheese, half the goat cheese and reserved pasta water to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove the pan from heat. Pour sauce over penne in the pot. Add lemon zest, then stir to combine. Season with salt and pepper, to taste.
Divide lemony pesto penne between bowls. Top with blistered tomatoes. Crumble remaining goat cheese over penne, then tear basil over top. Squeeze a lemon wedge over top, if desired.