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Roasted Piccolo Cherry Tomatoes & Pesto Pasta

Isn’t pesto one of the best foods ever created? The flavor is so bold and vibrant. This recipe makes for one of the easiest and best pasta sauces, plus its healthy! Toss with mini penne pasta and some sweet roasted cherry tomatoes.



Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 portions
500g Piccolo Cherry Tomatoes, halved
170g small penne pasta
3tbs olive oil
1 onion, chopped finely
½ red chili deseeded + diced (optional)
3 tbs fresh pesto
1 tbs thyme, chopped
25g Parmesan

1. Pre-heat the oven to 180 Fan. Put the tomatoes into a shallow roasting tin. Drizzle over 1 tbs of oil. Roast in the oven for 8 minutes. Set aside.
2. Cook the pasta in boiling water according to the packet instructions, drain.
3. Heat the oil in a large frying pan or wok. Add the garlic & chilli & fry for 30 seconds. Add the pesto, tomatoes, thyme & drained pasta. Lightly toss together. Add Parmesan just before serving.

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