- serves 4 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 300 g cherry tomatoes on the vine
- 1 tbsp extra virgin olive oil
- sea salt and ground black pepper, to taste
- 375 g spaghetti
Pesto
- 1 cup firmly packed basil leaves, plus extra to serve
- 1 cup firmly packed baby spinach leaves
- 1 tbsp pine nuts, toasted
- ½ ripe avocado
- 1 garlic clove, chopped
- ¼ cup grated parmesan cheese, plus extra to serve
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 200˚C. Bring a large pot of salted water to boil.
- Place the tomatoes on a baking paper-lined baking tray, drizzle with oil and season with salt and pepper. Roast for 15 minutes or until blistered.
- Meanwhile, for the pesto, place all the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste.
- Cook the pasta in the boiling salted water according to package directions or until al dente. Reserve 125 ml (½ cup) of the pasta water, then drain the pasta and return to the pan.
- Stir the pesto into the pasta until the pasta is well coated, adding the reserved pasta water as necessary. Divide among serving plates, top with the blistered tomatoes, extra basil and parmesan.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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