Pesto Pasta with Cherry Tomatoes and Parmesan

Method

• Preheat oven to 180°C.
• Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted.
• While your pine nuts are baking, halve your garlic cloves, grate 60g parmesan and peel the remainder of the parmesan for garnsih.
• Once toasted, put your pine nuts in a bowl to cool, and place the cherry tomatoes on the cleared baking tray. Drizzle two tables of olive oil over them, and salt and pepper to taste and bake in the oven for 15 minutes or until roasted.
• Once your tomatoes are baking, boil a pot of water. Add a pinch of salt and a tablespoon of olive oil, and put your pasta in to cook for 10 minutes.
• As your pasta is boiling, place the pine nuts, most of the basil, garlic and 60g of parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
• Once your pasta is cooked, drain it and add your pesto. By this time your tomatoes should be finished roasting. Mix them through, without taking too much care – if they break they’ll give the dish a gorgeous rustic look.
• Garnish pasta with remaining parmesan and basil sprigs.
• For extra greenery, add rocket.