Ingredients:
- 250g pack cherry tomatoes
- 1 tbsp olive oil
- 1 packet of Otway Pasta Company spaghetti
- 1 cup basil leaves
- 1/3 cup finely grated parmesan
- ¼ cup pine nuts, toasted
- 1 garlic clove, quartered
- 1/3 cup (80ml) olive oil, extra
- 1 avocado, stoned, peeled, finely chopped
- Finely grated parmesan, extra, to serve
Instructions:
- Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on the lined tray and drizzle with oil. Season. Roast for 15 mins or until tomatoes begin to collapse.
- Meanwhile, cook the Otway Pasta spaghetti in a large saucepan of boiling water until al dente. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the spaghetti to the pan.
- Process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add avocado and blend until just combined. Stir in the reserved cooking liquid. Add to the pasta and toss to combine.
- Divide the spaghetti mixture and tomatoes among serving dishes. Season. Serve with extra parmesan.