Pesto Pasta with Cherry Tomatoes & Pine Nuts

• 400 ggluten-free pasta
• 60 gfresh basil leaves
• 50 gparmesan, finely grated, divided
• 4 tbspgarlic-infused olive oil
• 1lemon, juiced
• 600 gcherry tomatoes, halved, divided
• 3spring onions, green tops only, sliced
• salt and black pepper
• 40 gpine nuts

Method

1. 1Make the pesto: blend the basil, 40g Parmesan, 30g 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. 2Bring 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. 3Return 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. 4Fold 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. 5Toast the remaining 10g pine nuts in a dry pan until pale gold. Divide the pasta between bowls and finish with the toasted nuts, remaining 10g Parmesan and black pepper.

Per serving

kcal

640

protein

15.9g

fibre

14.4g

carbs

90.1g

fat

26.4g