Sufra Dayma:

Roast Cherry Tomatoes and Pesto Pasta

By Moushira Abdel-Malek

---

Serves 4

Ingredients:

400 gms spaghetti

500 gms cherry tomatoes

2 tbsp olive oil (extra virgin)

Shaved Parmesan (to serve)

Salt + pepper

Rocket Pesto:

1/2 cup pine nuts

1 cup chopped rocket leaves

1/3 cup torn fresh basil leaves

2 garlic cloves (chopped)

1/2 cup finely grated Parmesan

3/4 cup extra virgin olive oil

Method:

Preheat oven to 200 degrees. Place tomatoes in a roasting pan. Drizzle the oil over and season with salt and pepper. Roast in oven for 15 minutes. Meanwhile, cook pasta in a large saucepan of salted boiling water, until al dente. Drain and return to pan. While pasta is cooking, make the pesto: place pine nuts in a small non-stick frying pan, over medium heat. Stir for two minutes until just toasted. Leave aside to cool off. Transfer to food processor. Add the rocket, basil and garlic. Process until finely chopped. With the motor running, gradually add the oil in a thin stream until well combined. Add the Parmesan and process to combine well. Taste and season with salt. Add pesto and tomatoes to pasta and gently toss to combine. Serve topped with shaved Parmesan.