Pesto Pasta With Oven Roasted Tomatoes
A simple, vibrant pasta that celebrates fresh basil pesto and sweet, slow-roasted truss tomatoes. It’s full of colour, flavour, and the kind of effortless charm that makes it perfect for both weeknight dinners and relaxed gatherings.
Serves 2–3
Ingredients
For the Pesto:
2 cups fresh basil leaves
50 g Grana Padano cheese, grated
4 garlic cloves, peeled
4 tbsp lightly toasted pine nuts
¼ cup good-quality extra virgin olive oil (EVOO)
Sea salt and cracked black pepper, to season
For the Pasta:
250 g trofie or spiral pasta
Zest of 1 lemon
Extra Grana Padano cheese, to serve
Extra EVOO, to drizzle
For the Roasted Tomatoes:
Mini truss tomatoes, on the vine
EVOO
Balsamic vinegar
Sea salt flakes
Method
1. Make the Pesto
Place all pesto ingredients in a food processor and pulse until a coarse paste forms. Adjust seasoning to taste, then set aside.
2. Cook the Pasta
Preheat steam oven to 100°C (steam function).
Place the pasta in a solid stainless steel dish and add enough water to just cover.
Steam for approximately 20 minutes, or until al dente.
Remove from oven and reserve 2 tbsp of the cooking water before draining the rest.
In a serving bowl, combine the pasta with the pesto, using the reserved water to loosen the sauce.
Add the zest of one lemon, season with salt and pepper, and toss gently.
Finish with extra cheese and a drizzle of EVOO.
3. Roast the Tomatoes
Preheat oven to 160°C (fan-forced) and line a baking tray with baking paper.
Place the truss tomatoes on the tray.
Sprinkle with sea salt flakes, drizzle with EVOO, and splash with balsamic vinegar.
Roast for 20–25 minutes, or until softened and slightly caramelised.
4. To Serve
Spoon the pesto pasta into bowls and top with the roasted tomatoes. Add extra cheese, basil leaves, and a final drizzle of EVOO for the perfect finish.
Cook’s Tip
For extra depth, add a few roasted cherry tomatoes into the pesto before blending — they add a lovely sweetness and colour.
