Midweek Creamy Tomato, Pesto Pasta
Prep Time 10 minutes
Cook Time 8 minutes
500g dried penne
1 punnet cherry tomatoes, halved
½ cup cream
2 tbsp extra virgin olive oil
Salt & pepper
1 cup rocket
½ cup grated parmesan
¼ cup pistachios
¼ cup extra virgin olive oil
For the pesto, place pistachio and rocket into processor and blend.
Add remaining ingredients and blend until smooth.
Cook pasta as per packet directions. Heat olive oil in a pan on medium heat. Add tomatoes and cook for 3 to 5 minutes or until tomatoes have collapsed. Turn heat down and add ½ ladle of pasta water.
Add pesto and cream to the pan. Strain pasta and pour into the sauce.
Cook for a further 2 minutes. Add salt and pepper to taste.