250 Gluten Free tri colour penne
1 bunch basil
½ garlic clove
100g pine nuts
1 tbsp grated parmigiano cheese
Approx. 1 cup extra virgin olive oil
10 Cherry tomatoes, cut in half
½ punnet baby bocconcini balls
1 tbsp toasted pine nuts
Basil leaves, to serve
Preheat oven to 200C.
To make the pesto – in a small food processor, blitz the basil, pine nuts, cheese, garlic and oil until smooth. Set aside.
In a preheated oven, bake the cherry tomatoes with a little oil, salt and pepper at 200C for 15-20 minutes until caramelized and blistered
To the cooked pasta, add the pesto, tomatoes and bocconcini balls, then top with fresh basil and toasted pine nuts