Maple glazed sweet potato and rocket pesto penne
An easy meal prep that will taste great and keep well!
Serves
4
Prep
5 mins
Cook
15 mins
Method
- Add the rocket, red onion, garlic, rosemary and olive oil into a blender and blitz until almost smooth and set aside.
- Bring a pot of water to the boil with a drizzle of bran/grapeseed oil. Add the Pangkarra penne to the pot and cook for 5 – 8 minutes until al dente.
- 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. Serve immediately.
Ingredients
- 375g packet Pangkarra penne
- 1 large sweet potato (1cm cubes)
- 1/4 cup maple syrup
- 100g rocket
- 1/2 red onion (chopped)
- 1 clove garlic (crushed)
- 1 sprig rosemary
- 50g Bleu Vein cheese (crumbled)
- 1/4 cup walnuts (crumbled)
- 1 teaspoon ground black pepper
- 80ml olive oil
- Drizzle of bran/grapeseed oil
