Pasta chive pesto with roasted tomatoes | what are we eating today

This is how you make it:

Preheat the oven to 180 degrees. Place the vine tomatoes in an oven dish and drizzle with a little olive oil, balsamic vinegar and salt. Roast in the oven for 15 minutes.

Now make the chive pesto. Toast the pine nuts briefly. Finely chop the chives and garlic. Puree the chives, garlic, roasted pine nuts, parmesan cheese and olive oil with a hand blender. Or make the pesto with a mortar. Taste and add a little lemon juice and black pepper to taste.

Now cook the pasta as indicated on the package. Once the pasta is cooked al dente, drain the pasta, reserving about half a cup of pasta water. Stir the peas and pesto into the cooked pasta and add a little pasta water to help it bind better. Taste and season with a little salt if necessary. Serve the pasta with the roasted tomatoes and a ball of mozzarella or burrata. Enjoy your meal!