Basil Pesto Pasta with Cherry Tomatoes
Add some juicy roasted cherry tomatoes and mushrooms into this hearty basil pesto pasta for the perfect Italian-inspired dinner.
cloves of garlic, crushed
chopped fresh oregano
extra virgin olive oil
chilli flakes; fresh chilli or peppadews
white wine or good white balsamic vinegar
Juice and zest of 1 lime
basil pesto and a little lime juice
Preheat the oven to 180°C / 350°F
Slice the tomatoes in half (optional). Then place your tomatoes in a roasting pan together with mushrooms, garlic, fresh thyme, oregano, chilli flakes and olive oil. Toss and mix.
Roast for between 20 and 30 minutes.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Just before draining, remove a cup of pasta cooking water.
After roasting the tomatoes for 20 to 30 minutes, add the wine or balsamic vinegar to the roasting dish and return to the oven for another five to eight minutes.
Remove from the oven and scrape off all that yumminess from the bottom of the roasting pan. Add the pasta to the tomatoes in the roasting pan and toss to combine.
Add dollops of pesto and splashes of the reserved pasta water to loosen and to create this super delicious sauce!
Serve with extra spoons of pesto and fresh lime juice and zest if desired.
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Recipe by The London Economic, thelondoneconomic.com