Chopping Board Tomato Pesto Pasta

Method

1. 1. Firstly, fill a pot a quarter full of water and place over a high heat with a lid. Top up with boiling water, season well with salt and add the pasta.
   
2. 2. Whilst pasta cooks, chop the cherry tomatoes finely and use a box grater to grate any larger tomatoes, scooping both pulp and juices into a bowl. Season with salt, pepper and extra virgin olive oil, stir and set aside.
   
3. 3. Then toast pine nuts in separate pan until golden. This brings out the natural oils and flavour, keep a close eye on them as they can burn quickly! Remove from the pan and set aside.
   
4. 4. For the pesto, get the basil onto your chopping board and grab the garlic clove. Mash the garlic onto the chopping board with sea salt, and put to one side then chop the basil and slowly mix the chopped garlic and basil together. Add the pine nuts and continue to chop then add the parmesan and some salt and pepper. When everything is finely chopped, drizzle over about 50ml of the olive oil, chopping again to mix everything then add half of the pesto to the bowl with the tomatoes. Stir through the capers.
   
5. 5. Drain the pasta and put into the bowl with the tomatoes and toss everything together - adding more parmesan and some salt and black pepper. Fold the pasta and ‘sauce’ together and add more oil if needed.
   
6. 6. Serve in bowls with the extra pesto, parmesan and a final hit of extra virgin olive oil on top
   

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Ingredients

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