Pasta with Silverbeet Pesto and Blistered Cherry Tomatoes

Serves 2
Time 30 minutes


250g dried spelt spaghetti

1½ cups packed silverbeet – stems removed

¼ cup flat-leaf parsley

¼ cup basil

½ cup parmesan cheese, grated – a little extra to serve!

3 garlic cloves

½ cup of organic extra virgin olive oil + 1 tablespoon for cherry tomatoes

1 truss of cherry tomatoes (approximately 12)

⅓ cup toasted pine nuts

Salt & pepper, to taste


Preheat oven to 180°C.

On a piece of baking paper, place the cherry tomatoes (on the stalk) and the tablespoon of olive oil drizzled on top – season with salt and pepper. Place in the oven for 15-20 minutes or until the tomatoes are blistered.

In a blender place the silverbeet, herbs, garlic cloves, parmesan cheese, toasted pine nuts, and olive oil.

Blend the ingredients together – you may need to gradually add in the olive oil as you blend if this is possible, season with salt and pepper.

Prepare the pasta al dente and drain.

In a pot over medium heat combine the pasta and half the pesto – you can put the remaining pesto in a sealed jar and leave it in the fridge for another time – allow the heat to combine the ingredients together.

In a bowl place the pesto pasta and top with blistered tomatoes, basil leaves, more parmesan and a dash of extra virgin olive oil.