Roasted tomato, pancetta and pesto pappardelle

Ingredients

• 400 gram packet medley mix tomatoes, larger tomatoes, halved
• 375 gram mini roma tomatoes, halved
• 250 gram yellow cherry tomatoes
• 1/2 cup (125ml) light olive oil
• 1/3 cup (50g) pine nuts, toasted
• 1/3 cup (25g) grated parmesan, plus 50 g shaved, to serve
• 1 1/2 cup loosely packed basil leaves
• 375 gram fresh pappardelle
• 150 gram sliced pancetta
• 1 cup (250ml) light cream
• 3/4 cup (185ml) salt-reduced chicken stock
• 60 gram baby spinach leaves