Roasted tomato, pancetta and pesto pappardelle
Ingredients Method 1.Preheat oven to 200°C (180°C fan-forced). Place tomatoes in a roasting pan and drizzle with 2 teaspoon of oil.
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Cooking tools:
- Roasting pan
- Food processor
- Pot
- Nonstick skillet
- Paper towel
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Tongs
- Spoon
- Serving bowl
- Plate
Ingredients
- 400 grams packet medley mix tomatoes, larger tomatoes, halved
- 375 grams mini roma tomatoes, halved
- 250 grams 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 grams fresh pappardelle
- 150 grams sliced pancetta
- 1 cup (250ml) light cream
- 3/4 cup (185ml) salt-reduced chicken stock
- 60 grams baby spinach leaves
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