Roasted Tomato, Olive and Green Pesto Linguine

A delicious, quick and comforting midweek meal for a slightly miserable October day. We love this recipe as it's the perfect way to use up fridge leftovers and store cupboard essentials and can be rustled up in a flash. To make this linguine delicious, we've added our Green Pesto dressing, which you can pick up our in Waitrose stores nationwide or online on Ocado 💚

400g Cherry Tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbs olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
350g Linguine⠀⠀⠀⠀⠀⠀⠀⠀⠀
55g pitted Black Olives⠀⠀⠀⠀⠀⠀⠀⠀⠀
100g Baby Spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
Lucy’s Pesto Dressing⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pecorino cheese⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt and Black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀

1. Preheat the oven to 200c. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Place the tomatoes on a baking tray and drizzle with olive oil . Season with salt and pepper. Place in oven and roast for 20 minutes until the tomatoes begin to blister. Add the olives and roast for a further 10 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Meanwhile bring a large pan of salted water to the boil. Add the linguine and cook for 10 -12, until al dente. Stir in the spinach and then drain the pasta. Return the pasta to the pan and stir in the pesto dressing. Divide between bowls and top with the roasted tomatoes and olives. Shave over the Pecorino and serve immediately.⠀⠀⠀