Pesto & Roast Cherry Tomato Bow Ties

Toss the cherry tomatoes in the balsamic vinegar and the olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 20 minutes, or until blistered.

Meanwhile, bring a large saucepan of salted water to the boil. Add the farfalle pasta and cook for 7 minutes, or until cooked to ‘al dente’. Please use the correct amount of pasta. Using more will alter the flavour of your dish. Add the broccoli in the last 3 minutes of cooking. Drain, reserving 1⁄2 cup of the pasta water. Tip: The starch from the pasta water helps the pesto to stick to the pasta when tossed through. It’s a trick used by authentic Italian Nonnas to achieve perfect pasta sauce every time.