VEGAN RED PESTO SPAGHETTI WITH ROASTED CHERRY TOMATOES
200g cherry tomatoes
1 jar Bonsan Red Pesto
A handful of black olives
2 tbsp pine nuts, toasted
A few sprigs of basil
200g Spaghetti
A pinch of dried basil
A drizzle of olive oil
Serves: 2
1. Preheat the oven to 200c
2. Halve the tomatoes and arrange them on a baking tray, cut side up. Brush with olive oil and sprinkle with dried basil. Bake for around 20 minutes.
3. Cook the pasta, following the packet instructions. Drain.
4. Mix the red pesto with the pasta and stir in the tomatoes, olives, fresh basil and pine nuts.
5. Serve and enjoy.
