Rigatoni tossed in homemade green pesto with baked cherry tomatoes and topped with parmigiano reggiano.
Season 500 grams of cherry tomatoes with salt and olive oil and place them in the oven at 200 degrees celcius for 20 minutes.
Meanwhile fry the pine nuts over medium heat till golden and place in a food processor with the basil, garlic, lemon juice, parmigiano, olive oil, salt and pepper and blend till smooth.
Boil the Rigatoni in plenty of heavily salted water till al dente. It will take 13 minutes.
Drain the pasta and add it to a bowl, then add the pesto and baked potatoes and toss to combine. Plate and garnish with fresh basil and grate plenty of parmigiano over the dish.
