Rocket Pesto Pasta with Roasted Tomatoes

Cook Time 1 hour

Serves 4

Ingredients

400g short dried pasta 

350g mixed coloured grape tomatoes, halved

Salt and pepper 

Pesto

¼ cup pine nuts

1½ cups rocket

2 sprigs basil, leaves picked 

1 small garlic clove

¼ cup parmesan

¼ cup extra virgin olive oil, plus extra for the tomatoes 

Method

Preheat the oven to 180°C. 

Line a baking tray with baking paper. Arrange the cut tomatoes cut-side up, drizzle with olive oil, and sprinkle with salt. Roast in the oven for 40-45 minutes, until the tomatoes have wrinkled and their skins have become slightly caramelised. Set aside.

For the pesto, add the pine nuts, rocket, basil, garlic and 3-4 tbsp iced water to a jug. Blend with a stick blender, then add the parmesan, olive oil, salt, and pepper. Blend again until smooth.

Cook the pasta as per the packet instructions.

Strain into a pan. 

Add the pesto and half of the tomatoes and toss. Portion and arrange more roasted tomatoes on top.