Instructions

Step 1
Heat olive oil in a non-stick pan. Cut tomatoes into big cubes and add to the pan and toss well. Once the tomatoes become soft, switch off the heat and transfer them onto a plate.
Step 2
Roughly chop spinach and put into a mixer jar, add garlic cloves and grind well. Add peanuts and extra virgin olive oil and grind to make a smooth spinach pesto.
Step 3
Heat the same non-stick pan, add penne, spinach pesto and salt and mix well.
Step 4
Add mixed dried herbs and fresh cream and mix well. Add grated cheese and mix well. Add crushed peppercorns and mix well. Add cooked tomatoes, reserving some, and mix well and cook for a minute.
Step 5
Transfer onto a serving platter, garnish with reserved cooked tomatoes and drizzle leftover olive oil from the cooked tomatoes and serve immediately.