Spaghetti with pesto

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Put the tomatoes on a lined baking sheet. Drizzle with 2 tbsp oil and the vinegar. Season. Roast for about 20 minutes. Cook the pasta following packet instructions. Drain and mix with the pesto and rocket. Serve immediately with the tomatoes.

Per serving

578 kcalories, protein 21g, carbohydrate 97.7g, fat 14.2 g, saturated fat 3.5g, fibre 5.2g, salt 0.33 g

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• Szkrabeka

  21 July 2008

  Szkrabeka rated and commented on this recipe

  

  A really nice, quice dinner! The smell og baked tomatoes is always killing me;P My dad's on diet so I made with rice pasta, added onion and much more tomatoes with basilia, but omitted ruccola which tart taste I'm not fan of. Enjoyed it ;)

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• Duncan

  29 July 2009

  Duncan rated and commented on this recipe

  

  I really liked this, I actually missed out the tomatoes and replaced them with thin chicken strips which I fried in olive oil. Very nice quick and easy!

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Ingredients

• 500g baby plum tomatoes or cherry tomatoes, halved
• extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 500g spaghetti
• 6-8 tbsp pesto
• 2 handfuls rocket

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 500g baby plum tomatoes or cherry tomatoes, halved
• extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 500g spaghetti
• 6-8 tbsp pesto
• 2 handfuls rocket

Per serving

578 kcalories, protein 21g, carbohydrate 97.7g, fat 14.2 g, saturated fat 3.5g, fibre 5.2g, salt 0.33 g

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