Roasted Tomato and Walnut Pesto Pasta
Ingredients
- 400 g fusilli pasta
- 500 g cherry tomatoes
- 80 g walnuts
- 30 g fresh basil
- 2 cloves garlic
- 6 tbsp olive oil
- 1 lemon, juiced
- 60 g rocket leaves
Nutrition (per serving)
- Calories
- 718 kcal
- Protein
- 17.6 g
- Carbohydrate
- 76.1 g
- of which sugars
- 7.4 g
- Fat
- 36.2 g
- of which saturates
- 4.5 g
- Fibre
- 7.6 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Meanwhile, toast the walnuts in a dry frying pan for 3-4 minutes until golden. Leave to cool.
- 3
Blitz the walnuts, basil, garlic, lemon juice, and remaining olive oil in a food processor to a rough pesto. Season to taste.
- 4
Cook the fusilli in salted boiling water until al dente. Drain, reserving a cup of pasta water.
- 5
Toss the pasta with the walnut pesto, loosening with pasta water as needed. Fold in the roasted tomatoes, top with rocket, and serve.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.