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Preparation time: 20 Minutes Cooking time: 20 Minutes
1 cup JCs Premium New Zealand Natural Pine Nuts
2 punnets of truss cherry tomatoes, cut into 4 bunches
Olive oil spray
50g basil leaves approx. 2 1/2 cups (2 large bunches of basil)
1/3 cup shredded Parmesan
4 large cloves garlic, chopped
Juice of half a lemon
1/2 cup light olive oil
400g dried spaghetti , or your favourite pasta, cooked until al dente and drained
Basil leaves, for decoration
Extra Parmesan, for serving
1. Place the pine nuts onto an oven tray and bake at 160°C FF for 10 -12 minutes or until lightly golden. Allow to cool.
2. At the same time place the truss tomatoes onto another tray, spray with oil and sprinkle with salt flake or coarse salt. Bake for 12 minutes or until just split. Keep warm.
3. In a food processor combine the basil leaves, Parmesan, garlic, lemon juice and half the pine nuts. Process until the ingredients are finely chopped then add the oil in a steady stream until the pesto is smooth. Season with salt.
4. Toss 2/3 of the pesto through the hot pasta, spoon into the serving bowls then drizzle the remaining pesto over the top of each bowl. Top with tomatoes and a good sprinkle of the remaining pine nuts. Decorate with basil leaves and serve with extra Parmesan. Serve immediately