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Roasted tomato and pesto pasta
Roasted tomato and pesto pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Indulge in a flavorful pistachio pesto and roasted tomato pasta dish.
Ingredients:
  • 62.50 ml pistachio kernels
  • 375.00 ml firmly-packed flat-leaf parsley leaves
  • 2 garlic cloves, roughly chopped
  • 1 long red chilli, deseeded, roughly chopped
  • 113.75 gm extra virgin olive oil
  • 60g parmesan cheese, finely grated
  • 500g cherry tomatoes, halved
  • olive oil cooking spray
  • 5.00 gm caster sugar
  • 126.25 gm pouring cream
  • 500g fettucine pasta
  • 125g bocconcini cheese, drained, sliced
Instructions:
  • Preheat oven to 180C. Line a baking tray with baking paper and spread the pistachios on it. Roast for about 5 minutes until they are lightly toasted. Allow them to cool before using.
  • In a food processor, combine pistachio kernels, parsley, garlic, and chili. Pulse until the mixture is almost smooth, scraping down the sides as needed.
  • While the food processor is running, slowly pour in the oil until fully incorporated.
  • Transfer the flavorful pesto to a bowl and mix in the parmesan, salt, and pepper until fully blended. In a separate jug, combine 3/4 cup of the pesto with cream (keeping the remaining pesto for later use).
  • Preheat your oven to 200C. Place the tomatoes, cut side up, in a roasting pan. Spritz them with oil and then sprinkle with sugar, salt, and pepper. Roast until the tomatoes are just tender, around 12 to 15 minutes.
  • Cook the pasta in a large saucepan of boiling, salted water according to package instructions until tender, then drain.
  • Combine cooked pasta with pesto cream in saucepan. Gently toss in roasted tomatoes and bocconcini over low heat until well mixed. Serve in bowls and garnish with a sprinkle of pepper.

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