Roast cherry tomato and rocket pesto spaghetti

This pasta with pesto is ready presto!

Recipe «Roast cherry tomato and rocket pesto spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g punnets cherry tomatoes, 2 tbsp olive oil, Salt & freshly ground black pepper, 375g dried spaghetti, Shaved parmesan, to serve , 80g pine nuts, 1 cup firmly packed coarsely chopped baby rocket, 1/3 cup loosely packed coarsely chopped fresh basil , 2 garlic cloves, crushed, 185ml olive oil, 40g finely grated parmesan, Pinch of salt.

Ingredients:

• 2 x 250g punnets cherry tomatoes 
• 2 tbsp olive oil 
• Salt & freshly ground black pepper 
• 375g dried spaghetti 
• Shaved parmesan, to serve 
• 80g pine nuts 
• 1 cup firmly packed coarsely chopped baby rocket 
• 1/3 cup loosely packed coarsely chopped fresh basil 
• 2 garlic cloves, crushed 
• 185ml olive oil 
• 40g finely grated parmesan 
• Pinch of salt 

Instructions

1. 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.
2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and return to the pan.
3. 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.
4. Add the pesto and tomatoes to the pasta and gently toss until combined.
5. Divide pasta among serving bowls. Top with parmesan and serve immediately.