SQUASHED CHERRY TOMATO PASTA
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 20min
1/2 packet Barilla Rigatoni pasta
150 g Persian fetta
Drizzle Hillfarm Lemon Infused Canola Oil
3 punnets cherry tomatoes
Salt, to season
1 handful macadamias, roughly chopped
1/2 chorizo sausage, finely diced
2 cloves of garlic, chopped
1/2 bunch fresh parsley leaves
Ashgrove Bush Pepper Cheddar, finely grated, to serve
- Preheat oven to 210 degrees celsius. Cook pasta in large saucepan of salted, boiling water for 10 minutes or until al dente. Drain pasta and drizzle with lemon infused canola oil and crumble half the Persian fetta into the bowl, mix and set aside.
- Dress half the cherry tomatoes with a drizzle of oil and a sprinkle of salt and roast for 15 minutes or until blistered and beginning to split.
- Into a cold pan toast macadamias, chorizo and garlic at a medium-high heat, until crunchy.
- Chop the remaining cherry tomatoes in half and mix into the pasta. Add half the crumb mixture and season with salt. Mix the roasted tomatoes into the pasta. Garnish the pasta with fresh parsley and top with the remaining crumb.