Roasted Tomato, Pancetta And Pesto Pappardelle

• 14 oz mixed tomatoes, larger tomatoes halved
• 14 oz mini roma tomatoes, halved
• 8 oz yellow cherry tomatoes
• 1/2 cup olive oil
• 1/3 cup pine nuts, toasted
• 1/4 cup grated parmesan, plus 1/2 cup shaved, to serve
• 1/4 cup loosely packed basil leaves
• 14 oz fresh pappardelle
• 5 oz sliced pancetta
• 1 cup cream
• 3/4 cup salt-reduced chicken stock
• 2 cups baby spinach leaves

1. Preheat oven to 400u0b0F. Place tomatoes in a roasting pan and drizzle with 2 tsp oil. Bake for 12-15 mins, until collapsed slightly.
2. Meanwhile, combine half the pine nuts and the parmesan in a food processor. Process until finely chopped. Add basil and remaining oil and process until combined and almost smooth.
3. Cook pasta in a large pan of salted boiling water according to packet directions. Drain.
4. Heat a non-stick frying pan on high. Cook pancetta, in batches, for 1-2 mins each side, until golden. Drain on paper towel. Cool slightly and break into pieces.
5. Heat cream and stock in same pan on medium. Simmer for 2 mins, until thickened slightly. Stir in basil pesto. Add pasta, tomatoes and spinach and toss until spinach wilts.
6. Add half of pancetta and toss to combine. Season. Serve topped with shaved parmesan, and remaining pine nuts and pancetta.

mixed tomatoes, roma tomatoes, yellow cherry tomatoes, olive oil, pine nuts, parmesan, basil, pancetta, cream, salt, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/25155 (may not work)