3 tbsp pesto
1 pack brown rice pasta
1 punnet mixed colour cherry tomatoes
1 bag rocket
1 bunch fresh basil
1 pinch salt
1 pinch pepper
Extra virgin olive oil
Parmesan, to serve
Preheat the oven to 200°C. Roast tomatoes on a baking tray for 10-15 minutes.
Cook pasta following packet instructions in boiling salted water. Reserve some of the cooking water.
Drain and place back in the pot, or a large bowl.
Stir pesto, cherry tomatoes and rocket through the cooked pasta, season with salt and pepper. Add a little of the reserved cooking water if the pesto needs to be loosened a little.
Drizzle with extra virgin olive oil and sprinkle with basil leaves and parmesan to serve.