Ingredients: 

250 Gluten Free Tri Colour Penne
1 bunch Basil
½ Garlic Clove
100g Pine Nuts
1 tablespoon grated Parmigiano Cheese
Approx. 1 cup Extra Virgin Olive Oil
10 Cherry Tomatoes, cut in half
½ punnet Baby Bocconcini balls
1 tablespoon toasted Pine Nuts
Basil Leaves, to serve
Salt and Pepper

Method: 
  1. Preheat oven to 200C.
  2. To make the pesto – in a small food processor, blitz the basil, pine nuts, cheese, garlic and oil until smooth. Set aside.
  3. In a preheated oven, bake the cherry tomatoes with a little oil, salt and pepper at 200C for 15-20 minutes until caramelized and blistered
  4. To the cooked pasta, add the pesto, tomatoes and bocconcini balls, then top with fresh basil and toasted pine nuts

Serves 2
Time Prep 10 min / Cooking 20 min

Meal: 
Tried and Tested: