Spaghetti with homemade pesto and slow roasted tomatoes

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Serves: 2 Time: 1 hour

• 250g baby plum tomatoes
• 120g fresh basil leaves
• 4 cloves garlic, minced
• 60g grated parmesan (or vegan alternative)
• 40g pine nuts
• 120ml olive oil
• ½ tsp salt
• 1tsp pepper
• ½ tsp each dried oregano, basil and parsley
• 120g spaghetti

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To make the tomatoes:

Slice tomatoes in half lengthwise and place on a baking tray

Drizzle a little bit of oil over the top then the dried oregano, basil and parsley

Place the baking tray in a preheated oven (160c) for 30-40 mins

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To make the pesto:

In a food processor, pulse the fresh basil and pine nuts a few times

Then add the garlic and cheese and pulse another couple of times

Add the olive oil in a steady stream while the food processor is running slowly, occasionally stopping to scrape down the side of the food processor

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Cook your spaghetti according to the packaging

Add the pesto and tomatoes to the spaghetti with a little oil and mix together well

Serve and garnish with some fresh basil leaves and more parmesan