Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total time: 35 minutes

Put your best-o foot forward with this gorgeous pesto. We’ve livened up a classic pasta dish with balsamic-roasted tomatoes, tender broccolini, and crunchy walnuts. You’re going to impress even your toughest critic with this flavoursome offering – it even comes with its own bow ties to dress up the occasion.

1 punnet cherry tomatoes, halved 1 tablespoon balsamic vinegar 2 tablespoons olive oil 1/2 packet farfalle pasta 1 bunch brocollini, roughly chopped 1 small tub traditional pesto 1/4 block (25g) parmesan cheese, finely grated 1/4 cup walnuts, roughly chopped

1. Pre-heat the oven to 200C (180C fan-forced). 2. Toss the cherry tomato in the balsamic vinegar and the olive oil and place on the prepared oven tray. Season with salt and pepper. Cook in the oven for 25 minutes or until blistered. 3. Meanwhile, bring a large pot of salted water to the boil. Add the farfalle pasta and cook for 7 minutes or until cooked 'al dente'. Add the brocollini in the last 2 minutes of cooking. Drain, reserving a tablespoon of pasta water. 4. Combine the pasta, reserved pasta water, traditional pesto, brocollini and roasted tomatoes. Garnish with the Parmesan cheese and crunchy walnuts.