Tomato and Pesto Spaghetti


Tomato and Pesto Spaghetti

1tbsp. garlic olive oil

330g pack cherry tomatoes, halved

4 large garlic cloves, finely chopped

1/2 tsp. crushed chillies, plus extra to serve (optional)

1 lemon, zested and juiced

350g dried linguine

3/4 x 190g spinach and ricotta pesto (or green pesto)

Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4 – 5 minutes, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2 – 3 minutes until fragrant. Cook the linguine to pack instructions. Drain, reserving 2 tbsp. of the cooking water. Stir the pesto, lemon juice and reserved cooking water into the pasta. Use tongs to toss every thing together to coat. Toss through half the tomatoes, serve with the remaining tomatoes in a separate serving dish. Sprinkle with a small dish of extra chillies, if you like.