Bring a large pot of water to a boil and preheat oven to 425°F.
Meanwhile in a blender, make the pesto by combining peas, basil, and half of the cheese with salt and pepper.
Puree very well while slowly drizzling in 4 tablespoons of olive oil and ice cubes – then set aside.
In a medium bowl, coat the cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place on a cookie sheet and roast in the oven for 10 minutes.
Cook pasta according to package directions. Drain and add ½ cup of the cooking water to the pesto and mix thoroughly; In a large bowl, combine the pasta with the pesto.
Top with the roasted cherry tomatoes and remaining cheese before serving.
Top with the roasted cherry tomatoes and remaining cheese before serving.
Top with the roasted cherry tomatoes and remaining cheese before serving.
See whole pasta range
