Roasted Tomato And Pesto Pasta - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 tbsp balsamic vinegar
1 lb cherry tomatoes, halved
10.5 oz spiral pasta, or other short pasta
10 oz frozen peas
5.25 oz basil pesto
1 None lemon, halved, 1/2 juiced, 1/2 cut into wedges
None None Small basil leaves, to garnish

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. In a bowl, combine oil, vinegar and tomatoes and season to taste. Transfer tomato mixture to prepared baking sheet and bake 10 minutes or until just soft. Set aside.
Cook pasta according to package instructions, adding peas 2 minutes before the end of cooking time. Drain pasta and peas and return to pan.
In a bowl, combine pesto and lemon juice. Add pesto mixture to pasta and stir to combine. Add tomatoes and their juices and toss gently to combine. Transfer to a serving platter, sprinkle with basil and serve warm with lemon wedges on the side.