Pesto Pasta with Cherry Tomatoes & Pine Nuts

Ingredients

• 400 g gluten-free pasta
• 60 g fresh basil leaves
• 50 g parmesan, finely grated, plus extra to serve
• 40 g pine nuts, plus extra to serve, toasted
• 4 tbsp garlic-infused olive oil
• 1 lemon, juiced
• 300 g cherry tomatoes, halved
• 3 spring onions, green tops only, sliced
• salt and black pepper
• Crusty ciabatta, to serve

Method

1. Make the pesto: blend the basil, parmesan, pine nuts, garlic-infused oil and lemon juice in a food processor until smooth and vivid green, about 30 seconds. Season with salt and pepper and set aside.
2. Bring a large pan of heavily salted water to a rolling boil and cook the gluten-free pasta according to packet instructions until just tender. Reserve a large mugful of pasta water before draining.
3. Return the drained pasta to the pan over a low heat. Add the pesto and 3–4 tablespoons of pasta water and toss until every strand is coated and the sauce turns silky and glossy, loosening with more pasta water as needed.
4. Fold in the halved cherry tomatoes and the green spring onion tops, tossing gently so the tomatoes warm through but keep their shape, about 1 minute.
5. Divide between warm bowls and finish with extra toasted pine nuts, a shower of parmesan and a generous crack of black pepper.