Easy Pesto Pasta
This easy Pesto Pasta makes a quick, comforting meal. With simplicity in mind, this recipe uses a jar of store bought pesto and a punnet of cherry tomatoes and creamy bocconcinni balls - you can replace the cheese with grated parmesan or torn fresh mozzarella.
Ingredients 7
150 g dried pasta, such as penne, fusilli, or spaghetti
1 punnet cherry tomatoes
1 tbsp olive oil
salt, to taste
cracked black pepper, freshly cracked, to taste
1⁄2 cup pesto sauce, store-bought
100 g baby bocconcini balls, drained
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Method 7
Preheat the oven to 200°C (400°F).
Place the on a small baking tray. Drizzle with , season lightly with salt and pepper, and toss gently.
Roast the for about 10-12 minutes until blistered and softened.
While the tomatoes roast, bring a pot of salted water to a boil. Add and cook until al dente as per package instructions (about 8-10 minutes).
Drain the and return it to the pot. Stir in the , ensuring it coats the pasta evenly.
Fold through the roasted and .
Taste and adjust seasoning with additional salt and pepper if desired.
Helpful tips
Use short pasta shapes like penne or fusilli but spaghetti works too.
