Pesto Pasta with Roasted Cherry Tomatoes
Short pasta tossed with basil pesto and sweet, jammy roasted cherry tomatoes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Contains: Milk Wheat Tree nuts Worked out from the ingredient list. Check your labels.
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Ingredients
- 11.36 liters cherry tomatoes Buy cherry tomatoes on Amazon (opens a new tab)
- 355 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 30 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 5.44 kg rigatoni Buy rigatoni on Amazon (opens a new tab)
- 5.68 liters packed fresh basil leaves Buy fresh basil on Amazon (opens a new tab)
- 945 ml pine nuts, toasted Buy pine nuts on Amazon (opens a new tab)
- 12 cloves garlic Buy garlic on Amazon (opens a new tab)
- 1.42 liters grated parmesan, plus more for serving Buy parmesan on Amazon (opens a new tab)
- 1.42 liters extra-virgin olive oil Buy extra-virgin olive oil on Amazon (opens a new tab)
- 175 ml lemon juice Buy lemon on Amazon (opens a new tab)
You will need
- Rimmed baking sheet Shop for Rimmed baking sheet on Amazon (opens a new tab)
- Food processor Shop for Food processor on Amazon (opens a new tab)
- Large pot Shop for Large pot on Amazon (opens a new tab)
Method
- Heat the oven to 220°C. Toss the tomatoes with 2 tablespoons oil and the salt on the baking sheet and roast 20 to 25 minutes, until blistered and some have burst.
- Meanwhile make the pesto: pulse the basil, pine nuts and garlic in the food processor until finely chopped. Add the parmesan, then stream in the extra-virgin olive oil and lemon juice with the machine running. Season with salt.
- Cook the pasta in well-salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
- Toss the pasta with the pesto and a splash of the cooking water until glossy, adding more water as needed.
- Fold in the roasted tomatoes and their juices. Serve with more parmesan.
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