Its basic ingredient is basil which keeps the flavour of the dish fresh for long. This recipe, that can be cooked in under 30 minutes, has spaghetti tossed in the tasty blend of cheese, herbs, nuts ...

Add the chilli and cook for 1 minute before adding the tomatoes and roast squash. Encourage the tomatoes and squash to break down by stirring regularly. When the pasta is ready, drain, reserving ...

Depending on the brand of tomatoes you use, you should get between 2 and 4 cups of pesto. When the water comes to a boil, season it with salt, if desired. Add the pasta and cook according to the ...

1 large spaghetti ... pesto in a food processor. Combine basil, pumpkin seeds, garlic, lemon juice and salt. Drizzle in olive oil. Process to a chunky, yet blended consistency. Combine with squash ...

Get the recipe: Spaghetti With Roasted Tomato-Almond Pesto Then you toss the tomato filets with a handful of unpeeled garlic ...

Grate the large tomato and tip into a large bowl ... As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto.

With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the packet instructions. Lift the ricotta out of the tray, then shake the tomatoes off the vines ...

Add spaghetti, stir well and cook until al dente ... Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until juices ...