Prep time: 10 minutes.
Cook Time: 30-45 minutes.
1 package (250g) fresh campanelle pasta
100g kale pesto
1 package organic cherry tomatoes
1 lemon, juiced
50g Pecorino Romano
Kosher salt (to taste)
Preheat oven to 325°F. Slice cherry tomatoes in half from top to bottom, and spread cut side up on a parchment (or foil) lined baking sheet. Season with salt and olive oil. Bake for approximately 30 minutes or until wilted and slightly dehydrated. This concentrates their flavour and sugars making them a nice counterpoint to the savory kale pesto. Reserve on the side until needed.
Fill a large pot ¾ full with water, and season generously with salt. Bring to a boil.
Place the kale pesto in a stainless steel mixing bowl and bring to room temperature.
Cook pasta for approximately 3-4 minutes or until tender. We’re not looking for al dente here as this isn’t dried pasta, so a nice tender chew is what we’re after. Reserve a cup of hot pasta water before draining the noodles in a colander.
Immediately transfer noodles to the pesto mixing bowl. Add pasta water a little at a time and mix until the noodles are coated, add the pecorino, lemon juice and a little more pasta water to make a nice creamy pesto sauce.
Transfer the pasta mixture to a warm serving bowl, and garnish with additional grated pecorino and the roasted cherry tomatoes.