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Roast cherry tomato and rocket pesto spaghetti
Roast cherry tomato and rocket pesto spaghetti
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and delicious pesto pasta ready in no time!
Ingredients:
  • 2 x 250g punnets cherry tomatoes
  • 36.40 gm olive oil
  • Salt & freshly ground black pepper
  • 375g spaghetti
  • Shaved parmesan, to serve
  • 80g (1/2 cup) pine nuts
  • 250.00 ml firmly packed coarsely chopped baby rocket
  • 82.50 ml loosely packed coarsely chopped fresh basil
  • 185ml (3/4 cup) olive oil
  • 40g (1/2 cup) finely grated parmesan
  • Pinch of salt
Instructions:
  • Preheat the oven to 200°C. Arrange the tomatoes in a roasting pan, then generously drizzle them with oil and sprinkle with salt. Roast for 15 minutes, or until they turn golden brown and become tender. Remove from the oven.
  • Cook the pasta in a large pot of salted boiling water until just al dente per package instructions. Drain and place back in the pot.
  • Toast pine nuts in a small non-stick frying pan over medium heat for 2 minutes until fragrant. Remove from heat and cool for 2 minutes. Transfer to a food processor, add rocket, basil, and garlic, then blend until finely chopped. With the processor running, slowly pour in oil until well combined. Add parmesan, blend again, and season with salt to taste.
  • Combine the pesto and tomatoes with the pasta, tossing delicately until mixed evenly.
  • Serve the pasta in individual bowls and generously sprinkle with grated Parmesan before enjoying right away.

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