Pasta with pesto, roasted tomatoes and burrata

Ingredients

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• 250 g pasta
• 150 g homemade pesto (find the recipe on our website Pesto)
• Good-quality cherry tomatoes (a generous handful per person)
• 1 burrata per person
• A few pine nuts, raw or toasted, to garnish
• Extra virgin olive oil
• Salt

Method

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1. 1Roast the tomatoes. Wash the tomatoes well, add a pinch of salt and a drizzle of oil, and roast in an ovenproof dish for 20 minutes at 200 °C. You can also cook them in the microwave for 8 minutes, covered to prevent splattering.
2. 2Cook the pasta and warm the pesto. Cook the pasta in boiling water with a small handful of salt. Meanwhile, warm the pesto over low heat with a small ladleful of pasta cooking water. Taste and adjust the salt if needed.
3. 3Toss together. Drain the pasta and toss it with the pesto, always saving a little cooking water in case you need more.
4. 4Serve. Serve the pasta with the roasted tomatoes, pine nuts and burrata, and finish with a little pesto on top.