Ingredients

• 2 x 250g punnets cherry tomatoes
• 2 tablespoons olive oil
• Salt & freshly ground black pepper
• 375g spaghetti
• Shaved parmesan, to serve

Rocket pesto

• 80g (1/2 cup) pine nuts
• 1 cup firmly packed coarsely chopped baby rocket
• 1/3 cup loosely packed coarsely chopped fresh basil
• 2 garlic cloves, crushed
• 185ml (3/4 cup) olive oil
• 40g (1/2 cup) finely grated parmesan
• Pinch of salt

Method

• Step 1 Preheat oven to 200°C. Place the tomatoes in a roasting pan. Drizzle with oil and season with salt. Roast in preheated oven for 15 minutes or until brown and tender. Remove from oven.
• Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain and return to the pan.
• Step 3 While pasta is cooking, to make the rocket pesto, place the pine nuts in a small non-stick frying pan over medium heat. Cook, stirring, for 2 minutes or until toasted. Remove from heat. Set aside for 2 minutes to cool. Place in the bowl of a food processor. Add rocket, basil and garlic, and process until finely chopped. With the motor running, gradually add oil in a thin, steady stream until combined. Add the parmesan and process until combined. Taste and season with salt.
• Step 4 Add the pesto and tomatoes to the pasta and gently toss until combined.
• Step 5 Divide pasta among serving bowls. Top with parmesan and serve immediately.