Rigatoni with roast tomato and macadamia pesto

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How to make Rigatoni with roast tomato and macadamia pesto

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 600g roma tomatoes, halved
  • 4 garlic cloves, skin on
  • 1/3 cup (80ml) extra virgin olive oil
  • 5 thyme sprigs, leaves picked
  • 1/2 cup (75g) macadamias
  • 1/2 cup (40g) vegetarian hard cheese or parmesan, grated
  • 400g rigatoni pasta
  • 1/2 bunch basil, leaves chopped, plus extra leaves to serve

Method

  • Step 1 Preheat the oven to 200C.
  • Step 2 Squeeze excess juice from 500g tomatoes, then place on a baking paper-lined baking tray with garlic cloves. Drizzle with 2 tbs oil, scatter with thyme and season. Roast for 20 minutes or until tomatoes start to collapse. Add macadamias to the tray and roast for a further 5 minutes or until lightly roasted. Remove from the oven and cool slightly.
  • Step 3 Whiz macadamias in a food processor until finely chopped. Remove garlic from skins and add to the food processor with the vegetarian cheese (or parmesan), roasted tomato, pan juices and remaining 2 tbs oil. Season and whiz until combined, then stir through chopped basil.
  • Step 4 Meanwhile, cook the rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain. Return pasta to the pan with the tomato pesto and toss to combine.
  • Step 5 Divide pasta among bowls. Finely chop remaining 100g tomato and scatter over pasta with extra basil leaves to serve.

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