This pasta with pesto is ready presto!
- Preheat oven to 200°C. Place the tomatoes in a roasting pan. Drizzle with oil and season with salt. Roast in preheated oven for 15 minutes or until brown and tender. Remove from oven.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and return to the pan.
- While pasta is cooking, to make the rocket pesto, place the pine nuts in a small non-stick frying pan over medium heat. Cook, stirring, for 2 minutes or until toasted. Remove from heat. Set aside for 2 minutes to cool. Place in the bowl of a food processor. Add rocket, basil and garlic, and process until finely chopped. With the motor running, gradually add oil in a thin, steady stream until combined. Add the parmesan and process until combined. Taste and season with salt.
- Add the pesto and tomatoes to the pasta and gently toss until combined.
- Divide pasta among serving bowls. Top with parmesan and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set