Adam Liaw’s pesto pappardelle with blistered cherry tomatoes
A good pesto pasta doesn’t need much, but adding a pop of sweetness in the form of cherry tomatoes is a welcome addition.
Ingredients
6 tbsp olive oil
2 cups cherry tomatoes
500g dried pappardelle pasta
½-¾ cup good-quality basil pesto
½ cup finely grated parmesan, plus extra to serve
fresh basil leaves, to serve
Method
Step 1
Heat a large frying pan over medium heat and add 2 tablespoons of the oil. Add the cherry tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are blistered and the skins are starting to blacken and split. Remove from the pan and set aside.
Step 2
Bring a large pot of salted water to the boil. Add the pappardelle and cook according to the package directions. Start checking the pasta about 2 minutes before the end of the recommended cooking time to make sure it’s done to your liking.
Step 3
Return the pan you used to cook the tomatoes to a medium heat and add the remaining olive oil. Using tongs, add the cooked pasta to the pan, then add the pesto, parmesan cheese and about ½ a cup of pasta water. Toss everything together until the pasta is well coated with sauce. Serve the pasta topped with the tomatoes, a few basil leaves and more parmesan and pepper.
Appears in these collections
- Five speedy summer spaghetti recipes using pantry and fridge staples
- 14 light and veg-packed pastas (plus the perfect garlic bread) to make this week
- 10 bright and breezy vegetarian pasta recipes, starring Adam Liaw’s speedy cauli spaghetti
- 14 simple and comforting recipes to cook this week
- The March 26 Edition
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
