Buttery Gluten Free Pasta with Pesto and Roasted Cherry Tomatoes

5 from 11 votes

A super-rich and flavoursome gluten-free pasta dish, topped with pesto and roasted cherry tomatoes.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Not Specific

Servings: people

Calories: 1616kcal

Preheat your oven to 180 degrees C/350 degrees F.
Put the cherry tomatoes on a lined baking tray, drizzle lightly with oil then season with salt and pepper. Toss together and roast in the oven for 10-12 minutes.

Bring a pot of salted water to a boil, then add your pasta. Cook the pasta for about 6-7 minutes (or a few minutes less to what the packet instructions say). Strain the pasta and set aside.

Put your parmesan cheese, basil, pepper, pine nuts, garlic, lemon juice and extra virgin olive oil in a large mixing bowl. Use a hand blender to blend the ingredients together until you have a chunky paste.

Put your stock and water in a medium-sized pan and bring to a simmer. As the stock is simmering, add your vinegar, a pinch of salt and your butter. After about 4-5 minutes of simmering, add your pasta, then poach the pasta in the butter and stock mixture.
You'll eventually end up with a nice sauce with a thick consistency, and by that time the pasta should be cooked through.
Season the pasta to taste with salt and pepper (be careful not to overpower the flavour).
Serve the pasta on a warm plate, spoon some pesto over the pasta, then add some roasted cherry tomatoes on top. You may also finish the dish with extra basil, parmesan cheese or pine nuts if you wish.

Be patient for the sauce to form, try not to play around with it too much.
You can also use a food processor to blend the pesto.
Remember, don't cook the pasta all the way through in the water. Cook it about ½ - ¾ of the way through, and then finish cooking it in the butter and stock.