Pesto Pasta

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE BASIL PESTO

2 PACKED CUPS BASIL

1 CUP SPINACH

1/2 CUP GRATED PARMESAN

1/3 CUP PINENUTS (OR WALNUTS)

1/2 CUP OLIVE OIL

2 TBSP LEMON JUICE

3 GARLIC CLOVES, MINCED

SALT & PEPPER, TO TASTE

FOR THE PASTA

1 PACKET PASTA OF CHOICE, I USED SPAGHETTI

1 CUP SPINACH

TO SERVE

2 TRAYS VINE RIPENED CHERRY TOMATOES

FRESH BASIL LEAVES, PICKED

2 TBSP FINELY GRATED PARMESAN

FRESH LEMON WEDGES

** OPTIONAL CHILLI OIL, DRIZZLED

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Utensils

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BAKING TRAY

MEDIUM POT

STRAINER OR COLANDER

FOOD PROCESSOR

GRATER

GARLIC MINCER

SPATULA

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Method

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1. ADD ALL OF THE PESTO INGREDIENTS MINUS THE OLIVE OIL AND PULSE FOR A MINUTE OR SO UNTIL A PASTE FORMS. SCOOP DOWN THE SIDES WITH A SPATULA

2. TURN THE FOOD PROCESSOR BACK ON AND POUR IN THE OLIVE OIL. SEASON WITH LEMON JUICE TO YOUR LIKING STIRRING THROUGH. SET ASIDE IN FRIDGE

3. PRE-HEAT THE OVEN TO 180 DEGREES CELSIUS. PLACE TOMATOES, STILL ON VINE ON A BAKING TRAY, SEASONING WITH A DRIZZLE OF OLIVE OIL, SALT & PEPPER. OVEN ROAST FOR 15 MINS OR UNTIL THEY START TO BLISTER

4. COOK PASTA AL DENTE TO PACKET INSTRUCTIONS. STRAINING AND RETURNING TO POT OVER MEDIUM HEAT. ADD SPINACH TO THE POT AND BEGIN STIRRING THROUGH THE PESTO. SEASON WITH FRESH LEMON JUICE

5. ONCE THE SPINACH WILTS, DIVIDE PASTA BETWEEN BOWLS. REMOVE TOMATOES FROM OVEN, USING SCISSORS TO CUT THE VINE. TOP PASTSA WITH 3-4 TOMATOES PER BOWL

6. SERVE WITH TORN BASIL LEAVES, A SPRINKLE OF PARMESAN AND DRIZZLE OF CHILLI OIL - ENJOY!

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