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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set