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Penne Pasta with Herb Pesto & Char Grilled Cherry Tomatoes
(Makes 4 portions)

Ingredients

Penne pasta - 400g
Basil - 100g
Oreganum - 100g
Parsley - 100g
Garlic - 50ml
Pine or cashew nuts - 100g
Olive oil - 300ml
Grated parmesan/Pecorino cheese - 50g
Salt & freshly ground black pepper

Method

Wash and dry all herbs, remove from stem and place in a blender with garlic, ground nuts and grated cheese. Start the blender and slowly add the olive oil.

Place the cherry tomatoes onto an oiled, and rock salt sprinkled, baking tray. Roast at 200°C until the skins split.
Cook pasta as per instructions to al dente, flush with hot water and season with salt and pepper. Pour herb pesto over the pasta and heat gently.

Arrange in a pasta dish, top with roasted tomatoes and sprinkle with shaved Pecorino or Parmesan cheese.


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