Pasta with Pesto, Tomatoes, and Potatoes

A delightful dish that combines al dente pasta with vibrant pesto, roasted cherry tomatoes, and tender potatoes. Perfect for a light and satisfying lunch!

Steps

1. Begin by boiling a pot of salted water. Add the small potatoes and cook for about 10-12 minutes until tender. Remove them, let them cool, then cut into halves. 2. In the same pot, add the pasta and cook according to package instructions until al dente. Drain and set aside. 3. Preheat your oven to 200°C (390°F). Place the halved cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes until they are blistered and juicy. 4. In a large mixing bowl, combine the cooked pasta, basil pesto, roasted tomatoes, and potato halves. Toss gently to coat everything evenly. 5. Serve warm, garnished with fresh basil leaves if desired.

100g pasta (your choice) 50g basil pesto 100g cherry tomatoes 100g small potatoes 1 tbsp olive oil Salt and pepper to taste Fresh basil leaves for garnish (optional)