(Vegetarian) Speedy Basil Pesto, Broccoli & Walnut Farfalle

In a medium bowl, toss the cherry tomatoes with the balsamic vinegar, garlic, a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). Tip: If you have extra time, marinate the tomatoes for 10-15 minutes. Place the tomatoes on an oven tray lined with baking paper and place in the oven for 18-20 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and cook until toasted.

While the tomatoes are roasting, add the farfalle pasta to the saucepan of boiling water. Cook for 10 minutes, or until ‘al dente’. In the last *5-6 minutes of pasta cooking time, add the broccoli. Reserve 1 tbs of pasta water, drain and return to the saucepan. Drizzle with olive oil and stir through the reserved pasta water. Cover with a lid to keep warm.

While the pasta is cooking, slice the lemon (use suggested amount) into wedges.

Add the traditional pesto, roasted cherry tomatoes, walnuts, chilli flakes (if using) and any remaining dressing from the oven tray to the saucepan with the pasta and broccoli. Squeeze over the juice from the lemon wedges (about 1 tbs for 2 people / 2 tbs for 4 people) and stir to combine. Tip: Add as much or as little lemon juice as you like depending on your taste preference.Season to taste with a pinch of salt and pepper.