Roasted Tomato Pesto with Pulse Penne

Serves 2
Time 30 minutes


1 250g packet San Remo Pulse Penne 
½ cup grated parmesan
1 ¼ cup basil leaves (¼ cup of leaves for garnish)
500g bellino tomatoes, cut in half
½ cup cashews
3 garlic cloves, peeled
1 long red chilli, deseeded
Salt & Pepper
Olive oil


Preheat the oven to 180°C.
In a bowl, add tomatoes, garlic, chilli and good splash of olive oil. Toss together. Season with salt & pepper.
Place tomatoes onto a tray and bake for 10 minutes or until soft.

Cook pasta according to packet directions.

In a food processor, add tomatoes, cashews, 1 cup of basil, parmesan and enough oil to blend together.
Add salt and pepper to taste.

Heat pesto in a pan on medium heat and once pasta is cooked, strain and add to pan.
Toss pasta through pesto and serve with torn basil over the top.


Substitute pasta shapes: Rigatoni