Ingredients
For the pasta:
- 500 g wholegrain spelt or whole wheat maccheroni (alternatively penne or rigatoni), reserving 1/2 cup cooking liquid (125 ml)
- 2-3 cups cherry tomatoes, halved or quartered (about 300 g or more)
- 2 fresh red chilis, seeded and sliced thinly
- 1/3 cup pine nuts, toasted (50 g)
- 1/2 cup finely grated parmesan (40 g)
For the pesto:
- 6 garlic cloves, coarsely chopped
- 3 cups arugula leaves (about 100 g)
- 1 cup loosely packed, coarsely chopped fresh basil leaves (about 2 handfuls)
- 1/4 cup finely grated parmesan (20 g)
- 2/3 cup extra-virgin olive oil (160 ml)
- 2 tablespoons freshly squeezed lemon juice
- sea salt, to taste
Instructions
- Preheat the oven to 400°F / 200°C.
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain the pasta, reserving 1/2 cup (125 ml) of the cooking liquid. Return the pasta back to pot.
- Meanwhile, blend or process the garlic, arugula, basil, parmesan, oil and lemon juice until smooth.
- Toss the pesto with the cooked noodles and add a some of the cooking liquid to make it a little more saucy (add a tablespoon at a time until it reaches the desired consistency). Add the chopped tomatoes, chili, and pine nuts, toss again to combine. Transfer to a 30cm x 20cm baking dish and sprinkle with parmesan cheese. Position the rack in the middle of the oven and bake for 10-15 minutes or until the cheese is melted.
- Serve immediately and enjoy!