Meals and Courses

Tagliarelle with Pesto and Charred Tomatoes

cook 10 mins
Tags: Quick eats
  • 250 g (8 oz) cherry tomatoes
  • 1 tablespoon olive oil
  • 400 g (13 oz) tagliarelle
  • 5 tablespoons shop-bought fresh green pesto
  • 3 tablespoons mascarpone cheese
  • 2 tablespoons toasted pine nuts
  • salt and pepper
  • Place the cherry tomatoes on a baking sheet, then mix together with the oil and season. Cook under a preheated medium grill for 5 minutes or until beginning to brown.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the pesto and mascarpone, adding a little cooking water to loosen if needed.
  • Gently stir in the tomatoes and season. Spoon into serving bowls and serve with the pine nuts scattered over.
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