Roasted Tomato and Walnut Pesto Pasta

Ingredients

• 400 g fusilli pasta
• 500 g cherry tomatoes
• 80 g walnuts
• 30 g fresh basil
• 2 clove garlic
• 6 tbsp olive oil
• 1 lemon, juiced
• 60 g rocket leaves

Method

1. 1

   Preheat the oven to 200°C. Halve the cherry tomatoes, place on a baking tray, drizzle with 2 tbsp olive oil, season, and roast for 20-25 minutes until jammy.

2. 2

   Meanwhile, toast the walnuts in a dry frying pan for 3-4 minutes until golden. Leave to cool.

3. 3

   Blitz the walnuts, basil, garlic, lemon juice, and remaining olive oil in a food processor to a rough pesto. Season to taste.

4. 4

   Cook the fusilli in salted boiling water until al dente. Drain, reserving a cup of pasta water.

5. 5

   Toss the pasta with the walnut pesto, loosening with pasta water as needed. Fold in the roasted tomatoes, top with rocket, and serve.