• 250g baby tomato medley mix, halved
  • 200g dried wholegrain penne pasta
  • 200g green beans, trimmed, sliced
  • 400g can brown lentils, rinsed, drained
  • 25g (1/3 cup) shaved parmesan or vegetarian hard cheese
  • 60g (1/4 cup) basil pesto
  • 1/3 cup small fresh basil leaves
  • Step 1 Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
  • Step 2 Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
  • Step 3 Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.