What you'll need
175g pasta shapes
2 tsp Tarantella Liquid Oregano
1 tsp Tarantella Liquid Garlic
25g Parmesan, finely grated
25g pine nuts, toasted
3½ tbsp extra virgin olive oil
125g cherry tomatoes, halved
How to make it
- Cook the pasta according to pack instructions, drain, reserving a little cooking water.
- Meanwhile, place the rocket, oregano, garlic, Parmesan and pine nuts in a food processor with 3 tbsp oil and blitz until almost smooth.
- Heat the remaining ½ tbsp oil in the pasta pan and fry the tomatoes for 1-2 minutes, add the pasta, the pesto and a little pasta water and cook for a minute more to heat through.
Make the pesto in advance and keep in a fridge for 2-3 days. Cool the pasta down and serve as a salad. Try making double quantities and freeze half.
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