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.