Almond basil pesto pasta with oven blistered cherry tomatoes

Indulge in the ultimate mid-week culinary delight with our Almond Basil Pesto Pasta paired with oven-blistered cherry tomatoes – a mouthwatering and time-efficient meal that's perfect for any occasion
Serves 6
Plant-based friendly, Sugar Free


  • 2 bunches of cherry tomatoes, on the stem
  • Olive oil
  • Sea salt flakes
  • 1 quantity of prepared almond basil pesto
  • 1 x 500g packet rigatoni pasta
  • grated pecorino cheese
  • cracked black pepper
  • extra basil leaves to garnish


Preheat oven to 180°C.

Line a baking tray with baking paper, place bunches of tomatoes on the paper, drizzle with olive oil and sprinkle with sea salt flakes. Place in oven and cook for approximately 15 minutes or till tomatoes are blistered and golden.

Place a large pot of salted water on heat, bring to the boil, add pasta and cook as per packet directions.

Drain and mix prepared almond basil pesto through the hot pasta, serve with blistered cherry tomatoes on the side, grated pecorino, black pepper and basil leaves.