Twirl your fork around this homemade pistachio pesto and roasted tomato pasta.
- Preheat oven to 180C. Line a baking tray with baking paper. Place pistachios on tray. Roast for 5 minutes or until lightly toasted. Set aside to cool.
- Place pistachio kernels, parsley, garlic and chilli in a food processor. Process (scraping down sides occasionally) until almost smooth.
- With the motor running, add oil in a slow and steady stream. Process until all oil is combined.
- Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined. Combine 3/4 cup of the pesto and cream in a jug. (reserve remaining pesto for other use)
- Preheat oven to 200C. Arrange tomatoes, cut side up, in a roasting pan. Spray with oil. Sprinkle with sugar and salt and pepper. Roast for 12 to 15 minutes or until tomatoes are just tender.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain.
- Return pasta to saucepan. Add pesto cream. Toss to combine. Add roasted tomatoes and bocconcini. Toss over low heat until just combined. Spoon into bowls. Sprinkle with pepper and serve.
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