Name: Roasted tomato, pancetta and pesto pappardelle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 400 gram packet medley mix tomatoes, larger tomatoes, halved; 375 gram mini roma tomatoes, halved; 250 gram yellow cherry tomatoes; 1/2 cup (125ml) light olive oil; 1/3 cup (50g) pine nuts, toasted; 1/3 cup (25g) grated parmesan, plus 50 g shaved, to serve; 1 1/2 cup loosely packed basil leaves; 375 gram fresh pappardelle; 150 gram sliced pancetta; 1 cup (250ml) light cream; 3/4 cup (185ml) salt-reduced chicken stock; 60 gram baby spinach leaves

Ingredients

400 gram packet medley mix tomatoes, larger tomatoes, halved

375 gram mini roma tomatoes, halved

250 gram yellow cherry tomatoes

1/2 cup (125ml) light olive oil

1/3 cup (50g) pine nuts, toasted

1/3 cup (25g) grated parmesan, plus 50 g shaved, to serve

1 1/2 cup loosely packed basil leaves

375 gram fresh pappardelle

150 gram sliced pancetta

1 cup (250ml) light cream

3/4 cup (185ml) salt-reduced chicken stock

60 gram baby spinach leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Place tomatoes in a roasting pan and drizzle with 2 teaspoon of oil. Bake for 12-15 minutes, until collapsed slightly.

2.Meanwhile, combine 1/4 cup pine nuts and parmesan in a food processor. Process until finely chopped. Add basil and remaining oil and process until combined and almost smooth.

3.Cook pasta in a large pan of salted boiling water according to packet directions. Drain.

4.Heat a non-stick frying pan on high. Cook pancetta, in batches, for 1-2 minutes each side, until golden brown. Drain on paper towel. Cool slightly and break into pieces.

5.Heat cream and stock in same pan on medium. Simmer for 2 minutes, until thickened slightly. Stir in basil pesto. Add pasta, tomato and spinach and toss until spinach wilts.

6.Add half of pancetta and toss to combine. Season. Serve topped with shaved parmesan, and remaining pine nuts and pancetta.

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Ingredients

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