Pesto Linguini

Difficulty: Easy

Time: More than 30 mins

Serves: 4

Introduction

With pesto and fresh Rosemary & Sea Salt Focaccia as a side, your guests will ask for the recipe in a heartbeat! Combining pesto, a fresh pasta and lemon garlic breadcrumbs makes the perfect dish with bright, vibrant colours.

Directions

Pesto Linguini Instructions 1. Heat oven to 375. 2. Slice baby tomatoes in half and add to a prepared baking sheet with olive oil, salt and pepper. Roast for 20 minutes. 3. Bring a pot of salted water to a boil. Boil pasta as package indicates. 4. Reserve half cup of boiled pasta water and drain rest. 5. Add pasta water, roasted tomatoes and pesto to pot and mix pasta to combine. 6. Serve and top with parmesan and toasted breadcrumbs (optional). 7. Serve with a side of focaccia triangle. Garlic Breadcrumbs Instructions 1. Heat oven to 375. 2. Dry out Focaccia by placing in a pre-heated oven for 15 minutes. 3. Let cool and blend in a food processor until the texture of breadcrumbs. 4. Combine with salt, pepper, garlic powder and lemon zest.