Maple Glazes sweet potato & Rocket pesto penne salad with blue vein & Walnut crumble recipe

INGREDIENTS 375g packet Pangkarra penne 1 large sweet potato (1cm cubes) 1/4 cup maple syrup 100g rocket 1/2 red nnion (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

METHOD 1. Add the rocket, red onion, garlic, rosemary and olive oil into a blender and blitz until almost smooth and set aside. 2. Bring a pot of water to the boil with a drizzle of bran/grapeseed oil. 3. Add the Pangkarra penne to the pot and cook for 5 – 8 minutes until al dente. 4. While the pasta is cooking, heat a saucepan over a high heat and add oil. 5. Add the sweet potato and slightly brown the cubes. 6. Reduce to a medium heat add the maple syrup and pepper. 7. Cook until tender and the maple syrup has caramelised over the sweet potato. 8. Strain the penne and allow to cool slightly. 9. Combine the penne, pesto and sweet potato in a large salad bowl. 10. Scatter the blue vein cheese and walnut crumble on top. 11. Serve immediately.

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