Rocket Pesto and Roasted Cherry Tomatoes Spaghetti

Rocket Pesto

The favourite in our house. We can eat pesto anytime of the day, with pasta, with bread or on its own, really! Nayra loves them so much she can eat it everyday.

PREP TIME + COOK TIME

 15 mins + 20 mins

SERVE

 4 people

DIFFICULTY

Easy

What You'll Need

  • 250 gr punnets cherry tomatoes
  • 2 tbsp olive oil
  • Salt & freshly ground black pepper
  • 375 gr dried spaghetti/linguine (or fresh)
  • Shaved parmesan, to serve
  • 80 gr (½ cup) pine nuts
  • 1 cup firmly packed coarsely chopped baby rocket
  • 1/3 cup loosely packed coarsely chopped fresh basil
  • 2 garlic cloves, crushed
  • 1/3 cup loosely packed coarsely chopped fresh basil
  • 185 ml (¾ cup) olive oil (note that you may not need all 3/4 cup, start with just 1/4 cup first)
  • 40 gr (½ cup) finely grated parmesan, or more if you wish

How to Make It

Step 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. 

Step 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. 

Step 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.  

Step 4

Add the pesto and tomatoes to the pasta and gently toss until combined. 

Step 5

Divide pasta among serving bowls. Top with parmesan and serve immediately. 

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