- 1 packet of 375g Pangkarra Wholegrain Penne
- 1 large Sweet Potato
- 1/4 Cup of Maple Syrup
- 100g Rocket
- 1/2 Red Onion
- 1 Clove of Garlic
- 1 Rosemary Sprig
- 1/4 Cup of Crushed Walnuts
- 1 Teaspoon of Ground Black Pepper
- 80ml Olive Oil
- 50g Blue Vein Cheese
Add the rocket, red onion, garlic, rosemary and olive oil into a blender and blitz until almost smooth and set aside.
Cook pasta as per packet instructions. While the pasta is cooking, heat a saucepan over a high heat and add oil. Add the sweet potato and slightly brown the cubes. Reduce to a medium heat add the maple syrup and pepper. Cook until tender and the maple syrup has caramelised over the sweet potato. Strain the penne and allow to cool slightly. Combine the penne, pesto and sweet potato in a large salad bowl. Scatter the blue vein cheese and walnut crumble on top.
- Pan-fried chicken or pork can be added for a heartier non-vegetarian version
Recipe and photo by @McFuzzlebutts Manchen.