• 270 g vine tomatoes, removed from the vine and halved
  • 2 cloves garlic, finely sliced
  • 1 tbsp olive oil
  • 500 g pack fresh egg tagliatelle
  • 75 g tub fresh green pesto
  • 25 g parmesan, finely grated, plus extra shavings to garnish
  • 1 handful of fresh basil leaves


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas 7. Put the tomatoes on a baking tray, scatter over the garlic and toss with the olive oil. Roast for 10 minutes.

  2. 2

    Meanwhile, cook the pasta according to the pack instructions then drain. Stir in the roasted tomatoes and garlic, the pesto and grated parmesan.

  3. 3

    Serve garnished with the basil leaves and parmesan shavings.

Nutritional Details

Each serving provides
  • Energy 2265kj 541kcal 27%
  • Fat 13.2g 19%
  • Saturates 3.2g 16%
  • Sugars 6.4g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1026kj/245kcal

Each serving provides

85.0g carbohydrate 3.6g fibre 18.7g protein

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