Pesto pasta with roasted tomato, pine nuts and bocconcini

Pesto pasta with roasted tomato, pine nuts and bocconcini

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

This is one of those recipes that I love making when I don’t want to spend too much time on dinner. In my house, there’s always a jar of pesto in the fridge, which makes this dish even quicker to throw together. And it makes a really tasty meal! Roasting the tomatoes gives a rich depth of flavour, caramelised crunchy bits and a hint of saltiness. This is another perfect cheese, tomato and basil combination.

Ingredients

Quantity Ingredient
500g cherry tomatoes, halved
sea salt flakes
120-125ml extra-virgin olive oil, depending on how wet you want your pesto, plus extra for drizzling
40g pine nuts, plus extra for garnish
100g basil
25g parmigiano reggiano, finely grated
2 garlic cloves
500g fresh pasta
200g bocconcini, halved or quartered

Method

  1. Preheat the oven to 220°C.
  2. Place the cherry tomatoes on a baking tray. Season with sea salt and freshly ground black pepper, and drizzle with a little olive oil. Bake for approximately 25–30 minutes, or until blistered and caramelised.
  3. Heat the pine nuts in a frying pan over a medium heat until golden in colour. Set aside.
  4. To make the pesto, blitz the basil, pine nuts, Parmigiano, garlic, olive oil, and a pinch of salt and pepper until all smooth and combined. Set aside.
  5. To cook the pasta, bring a large saucepan of salted water to the boil. Add your fresh pasta and gently stir for a minute. Cook until just al dente (this should take no more than 4 minutes, depending on the thickness of the pasta).
  6. Toss the cherry tomatoes, pesto and bocconcini pieces through the pasta and scatter a few pine nuts over the top to serve.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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